Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin
Jialun Hu, Ling Ma, Xianqi Liu, Hongyu Li, Minghan Zhang, Zhanmei Jiang, Juncai Hou
Abstract
The main purpose of this study was to confirm the impact of superfine grinding treatment on physicochemical, functional properties and in vitro digestibility of laccase-treated α-Lactalbumin (α-Lac). With the grinding time ranging from 0 to 12 h, the high molecular weight polymers, relative dityrosine and surface hydrophobicity of laccase-treated α-Lac increased significantly (P ＜ 0.05). After superfine grinding treatment (12 h), compared with α-Lac, the emulsifying activity and emulsifying stability of laccase-treated α-Lac were increased by 24.78% and 10.50%, and its gel strength and water holding capacity were enhanced by 19.92% and 21.78%. In addition, superfine grinding treatment reduced α-helix and β-sheet content, and increased β-turns and random coils of α-Lac and laccase-treated α-Lac. Furthermore, the in vitro digestibility of α-Lac and laccase-treated α-Lac was improved by 5.77% and 4.47% in intestine after treated by superfine grinding for 12 h. These results indicated that combination treatment of superfine grinding and laccase could promote the crosslinking of α-Lac and improve its emulsifying, gel properties and in vitro digestibility.