Abstract
SummaryEpigallocatechin‐3‐gallate (EGCG) can improve functional properties of β‐Lactoglobulin (βLg) by conjugation. The effects of ultrasound, a useful tool in improving the conjugation efficiency, on the various functional properties of βLg‐EGCG conjugates were investigated in this study. Results revealed βLg‐EGCG conjugates transformed from cross‐linked state to fragments of various forms with ultrasound treatment with increased of binding affinity. Meanwhile, ultrasound increased secondary structural changes in βLg in the conjugated state. Functionally, ultrasound decreased the immunoglobulin E (IgE) combing capacity of βLg and enhanced its antioxidant properties by promoting the interaction between EGCG and βLg. Moreover, ultrasound induced an increase in hydrodynamic diameter and lowered the absolute zeta potential of βLg‐EGCG conjugates, resulting in an increase in digestibility, as well as foaming and emulsification abilities, while, a decrease in thermal stability. The results provide valuable information for obtaining βLg with better functional properties for industrial production by ultrasound‐assisted covalent binding of EGCG with βLg.
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