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Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysates. | LitMetric

Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysates.

Food Res Int

Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 1551, United Arab Emirates; International Research Center for Food, Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China. Electronic address:

Published: August 2024

AI Article Synopsis

  • The study examined whey-quercetin and whey hydrolysate-quercetin conjugates created using alkaline and free radical-mediated methods, assessing their structural and functional characteristics.
  • FTIR analysis identified new peaks indicating changes in the molecular structure, while conjugation altered protein structures, increasing random coils and alpha helices, but decreasing beta sheets and turns.
  • The results suggested that whey-quercetin conjugates generally exhibited superior functional properties, particularly with sonication enhancing the benefits, making them potentially valuable in the food industry.

Article Abstract

The structural and functional properties of whey-quercetin and whey hydrolysate-quercetin conjugates synthesized using alkaline and free radical-mediated methods (AM and FRM) coupled with sonication were studied. FTIR showed new peaks at 3000-3500 cm (N-H stretching regions) and the 1000-1100 cm region with the conjugates. Conjugation increased the random coils and α-helix content while decreasing the β-sheets and turns. It also increased the particle size and surface hydrophobicity which was significantly (p < 0.05) higher in AM than FRM conjugates. AM conjugates had higher radical scavenging activity but lower quercetin content than FRM conjugates. Overall, the functional properties of whey-quercetin conjugates were better than whey hydrolysate-quercetin conjugates. However, hydrolysate conjugates had significantly higher denaturation temperatures irrespective of the method of production. Sonication improved the radical scavenging activity and quercetin content of FRM conjugates while it decreased both for AM conjugates. This study suggested that whey-quercetin conjugates generally had better quality than whey hydrolysate conjugates and sonication tended to further improve these properties. This study highlights the potential for using camel whey or whey hydrolysate-quercetin conjugates to enhance the functional properties of food products in the food industry.

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Source
http://dx.doi.org/10.1016/j.foodres.2024.114562DOI Listing

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