Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles

  • Wei Li
  • Yong Shi
  • Yong Hu
  • Ning Xu
  • Dongsheng Li
  • Chao WangEmail author
  • Deyuan LiEmail author
Original Article


This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found that within the pH range of 7 < pH < 11, with an increase in pH, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.63 μmol/g (pH = 7) to 18.26 ± 0.93 μmol/g (pH = 10); and the content of disulfide bonds decreased from 44.62 ± 0.48 μmol/g (pH = 7) to 34.26 ± 2.03 μmol/g (pH = 11). In the ultrasonic power range (P < 300 W), with an increase in power, the content of free mercapto group in peanut protein isolate gradually increased from 12.44 ± 0.73 μmol/g to 19.46 ± 0.24 μmol/g (P = 250 W); and the content of disulfide bonds decreased from 42.29 ± 1.24 μmol/g to 33.28 ± 0.64 μmol/g (P = 300 W). Within the temperature range of 70 °C < T < 90 °C, with an increase in temperature, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.94 μmol/g (T = 70 °C) to 19.67 ± 0.68 μmol/g (T = 90 °C), and the content of disulfide bonds decreased from 45.02 ± 2.84 μmol/g (T = 70 °C) to 34.26 ± 2.03 μmol/g (T = 90 °C). Response surface test was used to optimize the preparation conditions of nanoparticles from curcumin. The results showed that the optimum parameters of ultrasonic-assisted modification of peanut protein embedding curcumin were pH = 9.8, heating temperature T = 90 °C, ultrasonic power Q = 225 W, and heating time S = 21 min. Under these conditions, the embedding rate of curcumin reached 83.27 + 1.06%, the ABTS+ scavenging activity generally decreases with time over the 2 days period measured in PPI solution and PPI nanoparticles (PPN), the ABTS+ scavenging activity decreased from 40.8%, 52.2% and 67.3% to 27.1%, 39.0% and 60.5%, respectively. Compared with pure curcumin, the antioxidant activity was increased at presence of PPI.


Ultrasound power Protein modification Disulfide bond Thiol group Curcumin embedding rate 



We gratefully acknowledge the financial support received from Natural Science Foundation of China (Grant Number 31901643).This work was also financially supported by The foundation for young scientists of Hubei province (Grant Number Q20171401), the foundation for Doctoral startup project of Hubei University of Technology (Grant Number 411500028).


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Protein ChemistryHubei University of TechnologyWuhanPeople’s Republic of China
  2. 2.Food NutritionHubei University of TechnologyWuhanPeople’s Republic of China
  3. 3.Agricultural Products ProcessingHubei University of TechnologyWuhanPeople’s Republic of China
  4. 4.Food Safety InspectionHubei University of TechnologyWuhanPeople’s Republic of China
  5. 5.Food Nutrition and ScienceHubei University of TechnologyWuhanPeople’s Republic of China
  6. 6.Hubei Cooperative Innovation Center for Industrial FermentationWuhanPeople’s Republic of China
  7. 7.Seasoning ProcessingHubei University of TechnologyWuhanPeople’s Republic of China
  8. 8.Food Nutrition and Science, Function Food Engineering Center of Hubei ProvinceHubei University of Chinese MedicineWuhanPeople’s Republic of China

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