Comparative insights into the mechanism of ultrasonic-assisted chlorogenic acid grafting and carboxymethylation on the emulsifying properties of palm kernel expeller globulin.

Luchen Wang, Yong Yang, Biao Ma, Yashu Wu, Yan Li, Qinping Yang, Jiayu Liu

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Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Luchen Wang *Food Science College of Shanxi Normal University, Taiyuan, China.

Yong Yang *Shanxi Province Cancer Hospital, Taiyuan, China.

Biao MaFood Science College of Shanxi Normal University, Taiyuan, China.

Yashu WuFood Science College of Shanxi Normal University, Taiyuan, China.

Yan LiFood Science College of Shanxi Normal University, Taiyuan, China.

Qinping YangFood Science College of Shanxi Normal University, Taiyuan, China.

Jiayu LiuFood Science College of Shanxi Normal University, Taiyuan, China.

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6 · The paper itself

Abstract

Background: Palm kernel expeller globulin (PKEG) is an abundant and underutilized protein with promising potential as a natural emulsifier, provided its emulsifying properties can be enhanced. Methods: This study assessed the effects and mechanisms of two ultrasonic-assisted emulsification enhancement techniques on PKEG: chlorogenic acid grafting and carboxymethylation on the emulsifying properties of PKEG. Results: Compared to ultrasonic-assisted chlorogenic acid grafting, ultrasonication-assisted carboxymethylation was more effective at enhancing the emulsifying activity (from 57.06-109.42 m Conclusion: These findings indicate that PKEG modified by ultrasonication-assisted chlorogenic acid grafting or carboxymethylation has potential for development as novel emulsifiers.

Indexed as

carboxymethylationchlorogenic acid graftingemulsion characterizationmechanism insightspalm kernel expeller globulinultrasonication

Identifiers

PMID41939195

DOI10.3389/fnut.2026.1804894

PMCPMC13047175

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