Ultrasound-assisted free radical grafting of sesamol onto whey protein isolate: Structural modifications, functional enhancements, and antioxidant properties
- 1College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.
Abstract
This study fabricated conjugates of whey protein isolate (WPI) and sesamol using an ultrasound-assisted free radical method. This approach significantly reduced the reaction time from 24 h to 90 min relative to the conventional free radical method, while achieving a comparable sesamol binding equivalent (4.65 mg/g). Structural analyses (amino acid side-chains, FTIR, XRD, surface hydrophobicity) revealed chemical modifications, as supported by reduced free thiol/amino groups and altered protein conformation under ultrasound. Molecular docking suggested potential hydrogen bonds and hydrophobic interactions between sesamol and WPI. Particle size and ζ-potential measurements revealed formation of larger, stable aggregates. Furthermore, WPI-sesamol conjugates exhibited superior functional properties, including protein solubility and emulsifying capacity, as well as enhanced antioxidant activity (DPPH• and ABTS⁺• scavenging), with ultrasound-assisted treatment yielding the most pronounced improvements. The ultrasound-assisted method establishes an efficient strategy for producing WPI-sesamol conjugates with superior functionality and antioxidant capacity, highlighting their potential as novel food ingredients.
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BibTeX
@article{feng2026ultrasoundassisted,
title = {{Ultrasound-assisted free radical grafting of sesamol onto whey protein isolate: Structural modifications, functional enhancements, and antioxidant properties}},
author = {Xiandan Feng and Mengting Lv and Mu Tian and Sining Li and Shanhu Tang},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104658},
url = {https://europepmc.org/article/PMC/PMC13717039},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Ultrasound-assisted free radical grafting of sesamol onto whey protein isolate: Structural modifications, functional enhancements, and antioxidant properties
AU - Xiandan Feng
AU - Mengting Lv
AU - Mu Tian
AU - Sining Li
AU - Shanhu Tang
PY - 2026
DA - 2026/10/19
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104658
UR - https://europepmc.org/article/PMC/PMC13717039
AB - This study fabricated conjugates of whey protein isolate (WPI) and sesamol using an ultrasound-assisted free radical method. This approach significantly reduced the reaction time from 24 h to 90 min relative to the conventional free radical method, while achieving a comparable sesamol binding equivalent (4.65 mg/g). Structural analyses (amino acid side-chains, FTIR, XRD, surface hydrophobicity) revealed chemical modifications, as supported by reduced free thiol/amino groups and altered protein conformation under ultrasound. Molecular docking suggested potential hydrogen bonds and hydrophobic interactions between sesamol and WPI. Particle size and ζ-potential measurements revealed formation of larger, stable aggregates. Furthermore, WPI-sesamol conjugates exhibited superior functional properties, including protein solubility and emulsifying capacity, as well as enhanced antioxidant activity (DPPH• and ABTS⁺• scavenging), with ultrasound-assisted treatment yielding the most pronounced improvements. The ultrasound-assisted method establishes an efficient strategy for producing WPI-sesamol conjugates with superior functionality and antioxidant capacity, highlighting their potential as novel food ingredients.
SN - 2590-1575
ER -