A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels’ hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreated by ultrasound at 360 W were the best, and the water holding capacity of protein gel pretreated by ultrasound at 480 W was the best. These improvements could be attributed to the enhanced hydrophobic interactions and disulfide bonds between proteins by ultrasound pretreatment, which could facilitate a dense network structure, as observed by scanning electron microscope. The dense network of ultrasound-pretreated protein gel effectively protected the riboflavin, and the riboflavin release was reduced by 52 % during gastric digestion for the gel produced at ultrasound power of 360 W, enabling a large amount of riboflavin for absorption and utilization in the intestine. These findings will guide the design of double protein complex gels, providing possible avenues for use as carriers of biologically active substances such as riboflavin.

中文翻译：

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葡萄糖酸-δ-内酯诱导的转谷氨酰胺酶交联黑豆分离蛋白-分离乳清蛋白凝胶的制备及应用：超声预处理的效果


使用转谷氨酰胺酶交联黑豆蛋白-乳清蛋白制备葡萄糖酸-δ-内酯诱导的凝胶以递送核黄素。发现超声预处理对凝胶的硬度、持水能力和弹性有积极影响。超声处理 360 W 的蛋白质凝胶硬度和弹性最好，超声处理 480 W 的蛋白质凝胶持水能力最好。这些改进可归因于超声预处理增强了蛋白质之间的疏水相互作用和二硫键，这可能促进了扫描电子显微镜观察到的致密网络结构。超声预处理的蛋白质凝胶的致密网络有效地保护了核黄素，在超声功率为 360 W 的情况下产生的凝胶在胃消化过程中的核黄素释放减少了 52 %，使大量的核黄素能够在肠道中吸收和利用。这些发现将指导双蛋白复合物凝胶的设计，为用作核黄素等生物活性物质的载体提供可能的途径。