Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein

Li, Na; Wang, Tong; Yang, Xinrun; Qu, Jiayao; Wang, Ning; Wang, Liqi; Yu, Dianyu; Han, Cheng-Bo

doi:10.1016/j.ultsonch.2022.106021

Cited by 29 publications

(20 citation statements)

References 47 publications

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“…Ultrasound can be used at different frequencies, high frequency (100 kHz and 1 MHz) and low frequency (16-100 kHz). High-intensity ultrasound is an emerging treatment method with frequencies of 20-100 kHz and intensities of 10-1000 W/cm 2 (Li, Wang, et al, 2022). The device structure and principle of dispersing an emulsion by an ultrasonic instrument is shown in Figure 4 (3), which consists of a generator, transducer, amplifier and probe.…”

Section: Ultrasound Emulsificationmentioning

confidence: 99%

Emulsion and its application in the food field: An update review

Wang

et al. 2023

eFood

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Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.

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Section: Ultrasound Emulsificationmentioning

confidence: 99%

Emulsion and its application in the food field: An update review

Wang

et al. 2023

eFood

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“…However, Guo et al [8] had found that phenolic substances could effectively improve the stability of LG structure and its biological activities. Similarly, Li et al [9] recently reported that the covalently bound soybean isolate protein (SPI) and epigallocatechin gallate (EGCG) had much better thermal stability and stronger antioxidant properties compared to the original SPI.…”

Section: Introductionmentioning

confidence: 98%

“…Currently, many protein–polyphenol covalent complexes have been prepared by the redox-pair method [17] , by which the free radicals can be generated by the ultrasonication on proteins [9] . However, there are few studies on the relationship between ultrasonication and protein–polyphenol covalent complexes.…”

Section: Introductionmentioning

confidence: 99%

Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates

Liu

Song

Zhou

et al. 2023

Ultrasonics Sonochemistry

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“…These branched-chain amino acids are closely related to protein metabolism and the establishment of muscle tissue, while the content in hemp protein is equivalent to that of abalone muscle protein [ 7 ]. In addition, the EAA characteristics of hemp protein can also be compared with many high-quality proteins, such as casein, whey protein, and soy protein [ 4 , 8 , 9 , 10 ]. However, the compact protein structure of hemp protein results in its poor functional characteristics such as solubility and emulsibility, which largely limit its comprehensive implementation in complicated food systems [ 8 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Structural and Functional Characteristics of Hemp Protein Isolate–Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System

Ding

Fan

Liu

et al. 2023

Foods

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Hemp protein, with its important nutritional and industrial value, has trickled into the aisles of protein demand; however, its poor functional properties have largely limited its implementation in food. Herein, we aimed to modify hemp protein isolate (HPI) via glycosylation coupling with pullulan polysaccharide, and we subsequently characterized its structural and functional properties. The conjugation variables were HPI to pullulan ratio (i.e., 3:1, 2:1, 1:1, 1:2, and 1:3 w/w), incubation temperature (i.e., 50, 60, 70, 80, and 90 °C), and incubation time (i.e., 3, 6, 12, 24, and 48 h). Native HPI was used as a control for comparison purposes. We found that DG tended to decrease when the pullulan to HPI ratio was greater than 1:1 and when the temperature exceeded 80 °C. SDS-PAGE analysis shows that when the DG is increased, wider and heavier molecular weight bands emerge near the top of the running gel, while such observations were absent in the control. Further, glycosylation could loosen the HPI’s secondary and tertiary structures, as well as increase surface hydrophobicity. The solubility of HPI after glycosylation significantly increased (p < 0.05) at pH 7.0 compared to HPI without glycosylation. Emulsifying activity improved significantly (p < 0.05), with glycosylation with HPI–pullulan at a ratio of 1:3 showing maximum emulsifying activity of 118.78 ± 4.48 m2/g (HPI alone: 32.38 ± 3.65 m2/g). Moreover, the HPI–pullulan glycosylation time of 24 h showed maximum foaming activity (23.04 ± 0.95%) compared to HPI alone (14.20 ± 1.23%). The foaming stability of HPI (79.61 ± 3.33%) increased to 97.78 ± 3.85% when HPI–pullulan was conjugated using a glycosylation temperature of 80 °C. Compared with the un-glycated HPI, HPI–pullulan also increased WHC (4.41 ± 0.73 versus 9.59 ± 0.36 g/g) and OHC (8.48 ± 0.51 versus 13.73 ± 0.59 g/g). Intriguingly, correlation analysis showed that protein functional characteristics were significantly and positively correlated with DG. Overall, our findings support the notion that pullulan conjugation provides further functional attributes to the HPI, thereby broadening its potential implementation in complicated food systems.

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Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein

Cited by 29 publications

References 47 publications

Emulsion and its application in the food field: An update review

Emulsion and its application in the food field: An update review

Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates

Structural and Functional Characteristics of Hemp Protein Isolate–Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System

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