Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Tong, Xiaohong; Cao, Jia; Tian, Tian; Lyu, Bo; Miao, Liming; Lian, Ziteng; Cui, Wenyu; Shi, Liyi; Wang, Huan; Jiang, Lianzhou

doi:10.1016/j.foodhyd.2021.107084

Cited by 147 publications

(52 citation statements)

References 61 publications

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“…These results showed that ultrasonic treatment could significantly ( P < 0.05) improve the ABTS radical scavenging activities of MPH. Similarly, the ABTS radical scavenging activities of soybean protein isolate and Chlorella pyrenoidosa protein were significantly enhanced after ultrasonic treatment [36] , [37] . Zhang et al [9] reported that peptide with small molecules and high hydrophobic ends could have high the ABTS radical scavenging activities.…”

Section: Resultsmentioning

confidence: 91%

Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate

Liu

Sun

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 91%

Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate

Liu

Sun

et al. 2022

Ultrasonics Sonochemistry

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“…The modulation of bioactivity plant-based proteins can also be reached by other methods, such as fibrillation and complexation with phenolic acids. For example, the antioxidant activities of soy protein fibrils (50%) were higher than those of soy proteins (20%), and a further increase in the ABTS radical scavenging activity was observed in ultrasound-treated soy protein fibrils (58%) [ 140 ]. The antioxidant capacity of fibrils was once more increased after their complexation with Epigallocatechin gallate, and antioxidant activity of ultrasound-treated fibrils complexed with Epigallocatechin gallate was 90% [ 140 ].…”

Section: Effects Of the Different Modification Approaches On Nutritional Quality Bioactivity And Techno-functionalities Of Plant-based Prmentioning

confidence: 99%

“…For example, the antioxidant activities of soy protein fibrils (50%) were higher than those of soy proteins (20%), and a further increase in the ABTS radical scavenging activity was observed in ultrasound-treated soy protein fibrils (58%) [ 140 ]. The antioxidant capacity of fibrils was once more increased after their complexation with Epigallocatechin gallate, and antioxidant activity of ultrasound-treated fibrils complexed with Epigallocatechin gallate was 90% [ 140 ]. Ultrasonication and the fibrillation process promoted modifications in protein molecules, resulting in greater exposure of their hydrophobic groups, hydrophobic amino acid residues, and peptides and amino acids production.…”

Section: Effects Of the Different Modification Approaches On Nutritional Quality Bioactivity And Techno-functionalities Of Plant-based Prmentioning

confidence: 99%

“…Ultrasonication and the fibrillation process promoted modifications in protein molecules, resulting in greater exposure of their hydrophobic groups, hydrophobic amino acid residues, and peptides and amino acids production. Such processes exposed more active protein/fibril sites to interact with epigallocatechin gallate, resulting in even greater antioxidant activity [ 140 ].…”

Section: Effects Of the Different Modification Approaches On Nutritional Quality Bioactivity And Techno-functionalities Of Plant-based Prmentioning

confidence: 99%

“…Similarly, the binding with curcumin enhanced the surface activity of the walnut protein, which quickly adsorbed at the air/water interface, further reducing surface tension [ 144 ]. Furthermore, curcumin promoted changes in the pea protein structure that resulted in reducing its surface hydrophobicity [ 140 ]. However, the presence of resveratrol had no impact on zein wettability [ 109 ].…”

Section: Can Lipophilic Bioactive Compounds Influence the Structure/functionality Of The Plant Protein-based Delivery Systems?mentioning

confidence: 99%

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Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.

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Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

et al. 2023

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The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those that show both elastic and viscous behavior, such as proteins. To improve the functional properties, including the rheological ones, proteins have been subjected to some physical treatments, such as ultrasound, which is considered an emerging green technology. Changes in the properties of proteins by high‐intensity ultrasound vary according to the equipment used, power, frequency, and time of sonication, as well as the intrinsic characteristics of the studied proteins. As pretreatment, ultrasound affects the rheological properties of proteins such as viscosity and storage and loss moduli due to the structural modification of its polypeptide chain, as a consequence of the cavitation phenomenon. In this review, we present the main results of the effect of high‐intensity ultrasound on the rheological properties of animal and vegetable proteins subjected to different conditions such as ultrasound device, power, frequency, wave amplitude, and exposure time mainly. In this context, the information from studies of the impact of ultrasound on the rheological properties of proteins from animal and vegetable sources is important to diversify its possible use as a food ingredient.

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Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Cited by 147 publications

References 61 publications

Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate

Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

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