ArticleFoods (Basel, Switzerland)2026
Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin.
Article in Foods (Basel, Switzerland), 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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Abstract
Porcine blood meal-derived hydrolysate peptides and hemin are natural antioxidants, and the formation of peptide-hemin conjugates can synergistically improve antioxidant performance. Ultrasonic (US) treatment facilitates the binding of different molecules. Therefore, in this study, the effects of ultrasonic power treatments on the antioxidant activity and binding behavior of peptide-hemin conjugates were investigated. The spatial structure of the peptide-hemin conjugates was characterized using endogenous fluorescence spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, and circular dichroism (CD) spectroscopy, respectively. The results demonstrated that the peptide-hemin binding rate reached the highest value of 91.63% at 400 W US power, with structural changes in conjugates from α-helix to random coil structures. Additionally, US treatment increased the surface hydrophobicity and reduced the enthalpy change in conjugates. The antioxidant capacity was greatly improved and peaked at 400 W US, where DPPH and ABTS radical scavenging rates exceeded 55% and 65%, respectively. This study provided a scientific basis for the high-value utilization of US treatment on porcine blood meal resources.
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