Work

Effects of ultrasound combined with pH-shift assisted glycosylation modification on the structural and functional properties of by-product proteins extracted from shrimp heads

Year: 2025

Type: article

Abstract: A protein isolated from the heads of M. rosenbergii shrimp (MHPs), a shrimp by-product, possesses high nutritional value, but its low solubility limits its application. This study examined the effects of ultrasound coupled with the pH-shift assisted glycosylation modification of MHPs on the physicochemical properties and epigallocatechin gallate (EGCG) loading capacities of the proteins. The results indicated that ultrasound coupled with pH-shift assisted glycosylation effectively enhanced the glycosylation degree of MHPs to 48.3 %. MHPs processed by this method exhibited looser spatial structures, higher thermal denaturation temperatures (98.5 °C) and lower interfacial tension, which facilitated the formation of a denser, more ordered network at the oil/water interface. These favorable changes effectively improved the solubility, oil/water adsorption capacity and emulsifying performance of MHPs. Notably, the MHPs modified using ultrasound coupled with pH-shift assisted glycosylation had a higher EGCG loading capacity, and the prepared MHP-EGCG complex exhibited an excellent antioxidant capacity. • A combined pH-shift/ ultrasound treatment was used to promote the Maillard reaction. • Physicochemical properties of glycosylated shrimp heads (MHPs) were greatly improved. • Glycosylated MHPs showed a high loading capacity for epigallocatechin gallate (EGCG). • The MHPs-EGCG complex exhibits excellent antioxidant properties.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103134