This study was to investigate the effects of ultrasonic treatment on the physical and chemical properties of goose liver protein (GLP) and the anti-oxidative activity of the goose liver protein hydrolysate (GLPH). By measuring the average particle size, sulfhydryl and disulfide bond, secondary structure, hydroxyl radical inhibition, 1, 1-diphenyl-2-picrylhydrazyl radical scavenging rate, and ferrous ion chelating ability, we found that 300 and 600 W ultrasonic treatment reduced the particle size of GLP from 509.7 μm to 313.7 μm and 273.1 μm, respectively, and significantly decreased the content of sulfhydryl and the structures of α-helix and β-turn (p < .05). Meanwhile, the content of disulfide bond and β-sheet structure increased significantly (p < .05); the antioxidant capacity of GLPH increased significantly (p < .05). After 300 W ultrasonic treatment, the GLP in the enzymatic hydrolysis process was more conducive to the release of antioxidant substances compared with the 600 W ultrasonic-treated GLP. PRACTICAL APPLICATIONS: The physical and chemical properties of the GLP were changed by ultrasonic treatment, which was beneficial to improve the texture quality of goose liver paste and the anti-oxidative activity of GLPH. It could enhanced the functional characteristics of goose liver paste by enzymolysis. Meanwhile, antioxidant components extracted by ultrasonic treatment from goose liver could be added to foods as an excipient to improve the antioxidant properties.
Keywords: antioxidant; goose liver protein; physicochemical property; ultrasonic treatment.
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