Effect of ultrasound treatment on interactions of whey protein isolate with rutin

作者：Na Guo, Shuang Ye, Ganghua Zhou, Yimeng Zhang, Fangyan Zhang, Jingjing Xu, Shenyu Pan, Guilan Zhu, Ziying Wang · 发表于：Ultrasonics Sonochemistry · 年份：2023 · DOI：10.1016/j.ultsonch.2023.106387 · 被引用次数：64 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Microbial Inactivation Methods

Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI) using spectral and physicochemical analysis. The results revealed that there was covalent interaction between whey protein isolate with rutin, and the binding degree of whey isolate protein with rutin increased with ultrasound treatment. Additionally, solubility and surface hydrophobicity of WPI-R complex improved with ultrasonic treatment, and a maximum solubility of 81.9 % at 300 W ultrasonic power. The ultrasound treatment caused the complex to develop a more ordered secondary structure, resulting in a three-dimensional network structure with small and uniform pore sizes. This research could provide a theoretical reference for studying protein-polyphenol interactions and their applications in food delivery systems.