ArticleFoods (Basel, Switzerland)2024
The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate-Lignan/Stilbene Polyphenol Conjugates.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Effect of Phycocyanin-Rosmarinic Acid Conjugate-Stabilized Pickering Emulsions on the Gel Properties of Surimi.Foods (Basel, Switzerland) · 2026Article
- Green Extraction at Scale: Hydrodynamic Cavitation for Bioactive Recovery and Protein Functionalization-A Narrative Review.Molecules (Basel, Switzerland) · 2026Review
- Comparative Study of Free Radical Grafting and Alkaline Conjugation for Enhanced Resveratrol Incorporation and Whey Protein Functionalities.Foods (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
In this study, hydrodynamic cavitation technology was utilized to prepare conjugates of soy protein isolate (SPI) with polyphenols, including resveratrol (RA) and polydatin (PD) from the stilbene category, as well as arctiin (AC) and magnolol (MN) from the lignan category. To investigate the effects of hydrodynamic cavitation treatment on the interactions between SPI and these polyphenols, the polyphenol binding capacity with SPI was measured and the changes in the exposed sulfhydryl and free amino contents were analyzed. Various methods, including ultraviolet-visible spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy, were also used to characterize the structural properties of the SPI-polyphenol conjugates. The results showed that compared to untreated SPI, SPI treated with hydrodynamic cavitation exposed more active groups, facilitating a greater binding capacity with the polyphenols. After the hydrodynamic cavitation treatment, the ultraviolet-visible absorption of the SPI-polyphenol conjugates increased while the fluorescence intensity decreased. Additionally, the content of exposed sulfhydryl and free amino groups declined, and changes in the secondary structure were observed, characterized by an increase in the α-helix and random coil content accompanied by a decrease in the β-sheet and β-turn content. Furthermore, the SPI-polyphenol conjugates treated with hydrodynamic cavitation demonstrated improved emulsifying characteristics and antioxidant activity. As a result, hydrodynamic cavitation could be identified as an innovative technique for the preparation of protein-phenolic conjugates.
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