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Poult Sci. 2019 Apr 1;98(4):1925-1933. doi: 10.3382/ps/pey502.

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein.

Author information

1
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
2
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China.

Abstract

The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.

KEYWORDS:

antioxidant property; chicken blood; physicochemical properties; thermal stability; ultrasound treatment

PMID:
30407582
DOI:
10.3382/ps/pey502
[Indexed for MEDLINE]

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