Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure

W4414837981 · 수집 2026-10-04 18:16:39

T12628 Polymer Foaming and Composites

CoT 라벨링

라벨링 전

PDF 파일

저장된 PDF 없음

기본 정보

DOI 제목 발행년도 저널 URL 페이지 열기 PDF URL 발행기관 피인용수 라이선스

추가 정보 초록

This study thoroughly analyzed the mechanism by which ultrasound-synergized polyphenol treatment to improve the foaming properties of ovalbumin (OVA) from perspectives of physicochemistry and structure. The results demonstrated that ultrasound-synergized protocatechuic aldehyde (PA) or syringic acid (SA) enhanced the foaming ability (FA) of OVA by 27.5% and 34.5%, respectively, and foam stability (FS) increased by 5.5% and 3.7%. SA with a larger molecular exhibited stronger affinity to OVA, facilitating superior adsorption at the air-water interface and producing a more uniform and dense foam microstructure. Physicochemical characterization revealed that ultrasound-synergized polyphenol treatment increased the aggregation of soluble particles in the systems, improving solubility, surface hydrophobicity and thermal stability. The results of protein structure illustrated that PA bound to OVA through more polar hydrogen bonds, whereas SA bound to OVA via weaker polar van der Waals forces and carbon-hydrogen bonds. These findings suggested that polyphenol-protein interactions characterized by higher molecular weight and lower polarity favor enhanced foaming properties. Therefore, ultrasound-synergized polyphenol treatment is an effective strategy for improving OVA foaming properties. This study provides valuable insights into the mechanisms underlying improvement of protein foaming properties and offers a theoretical foundation for practical applications.

본문 활용가능성

이력 0건

아직 편집 이력이 없습니다. 저장할 때마다 이전 내용이 여기에 백업됩니다.