Abstract
ABSTRACTEffect of ultrasound treatment on antioxidant activity and structure of β-Lactoglobulin were investigated using antioxidant indexes and spectroscopy techniques. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities had been applied to the experimental response obtained by a three-factor-three-level Box–Behnken design. Results showed that ultrasound treatment significantly increased antioxidant activity (p < 0.05). The maximum DPPH radical scavenging activity of β-Lactoglobulin was 57.59% at the ultrasound conditions of 45°C, 20 min and amplitude of 30%. The ultrasound-treated β-Lactoglobulin exhibited higher 2,2ʹ-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity and oxygen radical absorbance capacity. Circular dichroism data indicated that ultrasound treatment increased both α-helix and β-sheet contents of β-Lactoglobulin and altered Trp residues, which resulted in the secondary and tertiary structure changes. Differential scanning calorimeter and scanning electron microscopy micrographs showed that ultrasound-treated β-Lactoglobulin contained larger aggregates than untreated. In conclusion, ultrasound treatment had considerable effects on antioxidant activity and structure of β-Lactoglobulin. Ultrasound treatment may expand the applications of β-Lactoglobulin in food industries.
Highlights
High-intensity ultrasound (HIU), a type of nonthermal technology has been attracting more attention (Aouzelleg, Bull, Price, & Kelly, 2004)
The purity of β-Lactoglobulin isolated from raw cow milk was calculated to be 88% and 91% based on the linear regression equation
The results indicated that ultrasound treatment had considerable impact on the antioxidant activity and structure of β-Lactoglobulin
Summary
High-intensity ultrasound (HIU), a type of nonthermal technology has been attracting more attention (Aouzelleg, Bull, Price, & Kelly, 2004). When ultrasound passes through a liquid medium, acoustic cavitation causes a series of physical and chemical process in liquids. It has been used in several dairy applications, including inactivation of enzymes and bacteria, homogenization and extraction of enzymes, as well as to alter the physical properties of gels made from milk (Frydenberg, Hammershøj, Andersen, Greve, & Wiking, 2016; Jayasooriya, Torley, D’Arcy, & Bhandari, 2007; Riener, Noci, Cronin, Morgan, & Lyng, 2009; Sánchez, Simal, Femenia, Llull, & Rosselló, 2001). Β-Lactoglobulin, the most abundant protein component in cheese whey, represents about 60% of the total proteins. It is a globular protein with a diameter of approximately 4 nm, containing two disulfide bridges and one free thiol. It is a globular protein with a diameter of approximately 4 nm, containing two disulfide bridges and one free thiol. β-
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
