Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein
The study employed three methods—odium tripolyphosphate method, neutral protease method, and ultrasonic treatment to modify the Chlorella protein in this paper. The investigation focused on changes in particle size, zeta potential distribution, antioxidant activity, functional properties, thermal st...
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Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250120 |
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| author | HOU Yu-xin LI Shi-chang ZHANG Chen DING Hao LI Bing-qian GONG Ming-gui |
| author_facet | HOU Yu-xin LI Shi-chang ZHANG Chen DING Hao LI Bing-qian GONG Ming-gui |
| author_sort | HOU Yu-xin |
| collection | DOAJ |
| description | The study employed three methods—odium tripolyphosphate method, neutral protease method, and ultrasonic treatment to modify the Chlorella protein in this paper. The investigation focused on changes in particle size, zeta potential distribution, antioxidant activity, functional properties, thermal stability, and structural characteristics before and after modification. The analysis revealed that compared to unmodified Chlorella protein, all three modification methods significantly reduced particle size and zeta potential. Additionally, significant improvements were observed in solubility, emulsification, emulsion stability, microstructure, and thermal stability. Overall, all three modification methods effectively improved the Chlorella protein. However, the sodium tripolyphosphate method showed only slight improvement in hydrophobicity and fluorescence intensity, with no significant overall improvement observed. The neutral protease method exhibited the most significant improvements in antioxidant activity, water-holding capacity, oil-holding capacity, thermal stability, and secondary structure of the Chlorella protein. For instance, the ABTS free radical scavenging rate increased from 22.95% to 35.72%, and the thermal stability improved by 11.48 ℃ compared to the control. The ultrasonic method significantly increased the solubility of Chlorella protein from 23.56% to 69.66%, emulsification from 70.29 m2/g to 95.25 m2/g, and emulsion stability from 10.74 min to 39.47 min. Additionally, reductions in particle size and improvements in zeta potential were observed. |
| format | Article |
| id | doaj-art-08acc6b95e324188b68e7e47ce7199c5 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-08acc6b95e324188b68e7e47ce7199c52025-01-23T14:33:18ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-01-0133118319110.16210/j.cnki.1007-7561.2025.01.019Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella ProteinHOU Yu-xin0LI Shi-chang1ZHANG Chen2DING Hao3LI Bing-qian4GONG Ming-gui5College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Provincial Food Microbiology Engineering Technology Research Center, Luoyang, Henan 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Provincial Food Microbiology Engineering Technology Research Center, Luoyang, Henan 471023, China; National Experimental Teaching Demonstration Center for Food Processing and Safety, Luoyang, Henan 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Provincial Food Microbiology Engineering Technology Research Center, Luoyang, Henan 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Provincial Food Microbiology Engineering Technology Research Center, Luoyang, Henan 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Provincial Food Microbiology Engineering Technology Research Center, Luoyang, Henan 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Provincial Food Microbiology Engineering Technology Research Center, Luoyang, Henan 471023, China; National Experimental Teaching Demonstration Center for Food Processing and Safety, Luoyang, Henan 471023, ChinaThe study employed three methods—odium tripolyphosphate method, neutral protease method, and ultrasonic treatment to modify the Chlorella protein in this paper. The investigation focused on changes in particle size, zeta potential distribution, antioxidant activity, functional properties, thermal stability, and structural characteristics before and after modification. The analysis revealed that compared to unmodified Chlorella protein, all three modification methods significantly reduced particle size and zeta potential. Additionally, significant improvements were observed in solubility, emulsification, emulsion stability, microstructure, and thermal stability. Overall, all three modification methods effectively improved the Chlorella protein. However, the sodium tripolyphosphate method showed only slight improvement in hydrophobicity and fluorescence intensity, with no significant overall improvement observed. The neutral protease method exhibited the most significant improvements in antioxidant activity, water-holding capacity, oil-holding capacity, thermal stability, and secondary structure of the Chlorella protein. For instance, the ABTS free radical scavenging rate increased from 22.95% to 35.72%, and the thermal stability improved by 11.48 ℃ compared to the control. The ultrasonic method significantly increased the solubility of Chlorella protein from 23.56% to 69.66%, emulsification from 70.29 m2/g to 95.25 m2/g, and emulsion stability from 10.74 min to 39.47 min. Additionally, reductions in particle size and improvements in zeta potential were observed.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250120chlorella proteinsodium tripolyphosphate methodneutral protease methodultrasonic methodmodification |
| spellingShingle | HOU Yu-xin LI Shi-chang ZHANG Chen DING Hao LI Bing-qian GONG Ming-gui Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein Liang you shipin ke-ji chlorella protein sodium tripolyphosphate method neutral protease method ultrasonic method modification |
| title | Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein |
| title_full | Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein |
| title_fullStr | Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein |
| title_full_unstemmed | Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein |
| title_short | Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein |
| title_sort | effects of different modification methods on the functional properties and structure of chlorella protein |
| topic | chlorella protein sodium tripolyphosphate method neutral protease method ultrasonic method modification |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250120 |
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