Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein

In order to improve the oil adsorption capacity of chickpea protein, enzymatic cross-linking combined ultrasound was used to modify chickpea protein. Electrophoretic results showed that enzymatic cross-linking made the protein bands thinner, but ultrasound had no significant effect. The oil adsorption capacity of chickpea protein increased from 1.88 to 2.43 g/g; the surface hydrophobicity increased from 3933 to 4575; the zeta potential and emulsification performance were improved. After enzymatic cross-linking, the content of the free sulfhydryl group and emulsifying stability were decreased, and the particle size and the content of disulfide bonds were increased. After ultrasonic treatment, these properties showed an opposite trend. Fourier Transform Infrared Spectroscopy showed that beta-turn and random coil increased, the structure of protein became more loose and disordered. These results indicate that enzymatic cross-linking combined with ultrasound improves the functional properties of chickpea protein and extends its application.

Automated summary

Enzymatic cross-linking combined with ultrasound was used to improve the oil adsorption capacity of chickpea protein. The results showed that this treatment increased oil adsorption capacity, surface hydrophobicity, zeta potential, and emulsification performance. Enzymatic cross-linking decreased the content of free sulfhydryl group and emulsifying stability while increasing the particle size and content of disulfide bonds, whereas ultrasound treatment had the opposite effects. Fourier Transform Infrared Spectroscopy revealed that the protein structure became more loose and disordered after treatment.