Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins

The purpose of this study is to explore the optimal conditions for the preparation of bovine serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment combined with glycation (U-G treatment). When BSA and CA were treated with ultrasound (40% amplitude, 10 min), the grafting degree increased 10.57% and 6.05%, respectively. Structural analysis revealed that ultrasonic pretreatment changed the secondary structure, further affected functional properties of proteins. After U-G treatment, the solubility and thermal stability of BSA and CA was significantly increased, and the foaming and emulsifying capacity of proteins were also changed. Moreover, ultrasonic pretreatment and glycation exhibited a greater impact on BSA characterized with highly helical structure. Complexes fabricated by U-G-BSA/CA and carboxymethyl cellulose (CMC) exhibited protection on anthocyanins (ACNs), delaying the thermal degradation of ACNs. In conclusion, the protein conjugates treated by ultrasonic pretreatment combined with glycation have excellent functionality and are potential carrier materials.

Automated summary

The purpose of this study was to explore the optimal conditions for preparing BSA/CA-DEX conjugates using ultrasonic pretreatment combined with glycation. Ultrasonic pretreatment increased the grafting degree of BSA and CA, and also altered the secondary structure of the proteins. The U-G treated proteins showed improved solubility, thermal stability, foaming, and emulsifying capacity, with a greater impact on BSA. Furthermore, the U-G-BSA/CA-CMC complexes exhibited protection of ACNs, delaying their thermal degradation. Overall, protein conjugates treated with ultrasonic pretreatment and glycation have excellent functionality and potential as carrier materials.