Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin–galactose Conjugates
Jun LiuZong-cai TuLu ZhangHui WangXiao-mei ShaYan-hong Shao
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2018 Volume 24 Issue 1 Pages 35-44


The effects of different ultrasonic powers, times and temperatures on the physicochemical properties of bovine serum albumin (BSA)–galactose conjugates were investigated. SDS-PAGE and size exclusion chromatography analysis indicated that BSA–galactose conjugates gave a higher molecular weight than native BSA. The BSA–galactose conjugates prepared through ultrasonic pretreatment had higher degree of graft (DG) value, surface hydrophobicity (H0), emulsifying, foaming property and denaturation temperatures (Td) as compared to native BSA and untreated BSA-galactose conjugates. The highest DG, H0, and emulsifying ability index were obtained in ultrasonic time, power and temperature of 10 min, 150 W/cm2, and 45°C, respectively. The maximum foaming property and Td were detected in the sample ultrasonicated at 150 W/cm2 for 10 min at 35°C. From this, we conclude that increased DG and H0 in BSA–galactose conjugates were correlated with the improved emulsifying property and foaming capacity. Overall, ultrasonic pretreatment combined with glycation has great positive effects on the physiochemical properties of BSA.

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© 2018 by Japanese Society for Food Science and Technology
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