Modification of functionalities and in vitro digestibility of clam Mactra chinensis powder upon ultrasound treatment.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-30 DOI:10.1002/jsfa.14375

Tian-Qi Zhou, Ying-Rui Wang, Yu-Qiao Wang, Li-Chao Zhang, Ce Wang, Bin Lai, Jia-Nan Yan, Hai-Tao Wu

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引用次数: 0

Abstract

Background: Abundant protein and amino acids have been found in clam Mactra chinensis powder (MCp), while the functionalities and in vitro digestibility of MCp are not clear. Meanwhile, ultrasound treatment is wildly used in modification of proteins. In this study, ultrasound was used to modify MCp at amplitudes from 30% to 90%, and the functionalities and in vitro digestibility of MCp upon ultrasound treatment were evaluated.

Results: After ultrasound treatment, the solubility and water-holding capacity of MCp increased by 25.0% and 120%, respectively, reflecting the enhanced interaction between protein and water. The oil-holding capacity and emulsification activity indexes of MCp were significantly increased by 85.8% and 36.6% at 60% and 30% ultrasound amplitudes, respectively. Moreover, MCp suspensions with ultrasound treatment had high G' value and apparent viscosity, with increases of 6.8-fold and 16.7-fold at 60% ultrasound amplitude, respectively, which corresponded to a homogeneous and dense network structure. In addition, amide I and II bands of MCp underwent a pronounced shift, and the maximum fluorescence emission wavelength increased in intensity with increasing ultrasound amplitudes, indicating unfolding of the protein structure and exposure of the chromophore. The significant increase in digestibility of ultrasound-treated MCp was related to the unfolding structure and the exposure of binding sites to digestive enzymes.

Conclusion: Treatment with ultrasound at different amplitudes resulted in a modification of functionalities and in vitro digestibility of MCp, thereby providing a theoretical basis for the development of marine protein foods. © 2025 Society of Chemical Industry.

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超声处理对蛤肉粉功能及体外消化率的影响。

背景：蛤肉粉（MCp）中含有丰富的蛋白质和氨基酸，但其功能和体外消化率尚不清楚。同时，超声治疗被广泛应用于蛋白质修饰。本研究采用超声对MCp进行30% ~ 90%幅度的修饰，并对超声处理后MCp的功能和体外消化率进行评价。结果：超声处理后，MCp的溶解度和保水能力分别提高了25.0%和120%，反映了蛋白质与水的相互作用增强。在60%和30%超声振幅下，MCp的持油能力和乳化活性指标分别显著提高了85.8%和36.6%。超声处理后的MCp悬浮液具有较高的G′值和表观粘度，在60%超声振幅下分别增加6.8倍和16.7倍，形成均匀致密的网状结构。此外，MCp的酰胺I和酰胺II波段发生了明显的移位，最大荧光发射波长强度随着超声振幅的增加而增加，表明蛋白质结构的展开和发色团的暴露。超声处理的MCp消化率的显著增加与结构的展开和结合位点暴露于消化酶有关。结论：不同振幅超声处理可改变MCp的功能和体外消化率，为开发海洋蛋白食品提供理论依据。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.