Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase

Abstract

The effects of ultrasonic treatment on the physicochemical properties of transglutaminase-induced gels prepared by the mixture of peanut protein isolate (PPI) and oat dietary fibre (ODF) were investigated. The gel strength and water holding capacity (WHC) of PPI gels and PPI-ODF mixture gels were enhanced after ultrasonic treatment, and ultrasonic PPI-ODF mixture gels had higher gel strength and WHC than ultrasonic PPI gels. The ultrasonic treatment of mixture gels increased the storage modulus, loss modulus and the relative percentage of immobilised water, which formed more continuous and compact gel microstructure, especially ultrasonic treated mixture gel prepared by PPI and 9% of ODF. The decrease of a-helix and the increase of b-sheet and random coil were caused by ultrasonic treatment, which improved the gel strength and WHC of PPI-ODF mixture gels. The results indicated that the ultrasonic treatment would be an effective method for improving gelation properties of PPI-ODF mixture.

How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review)

“…As earlier, addition of polysaccharides improved the WHC of propylene glycol alginate–zein, 32 corn starch–black bean protein isolate, 50 peanut protein isolate–oat dietary fiber, 59 and ginkgo seed protein–pectin (0.1–0.5%). In addition to poor water entrapment ability (48.46–59.39%) of ginkgo seed protein compared to other plant-derived protein gels (soy or cowpea proteins), introduction of 1% pectin decreased the WHC of ginkgo seed protein–pectin gels.…”

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

“…These findings show that proper ultrasound pretreatment improved gel properties. The shearing and cavitation effects of ultrasonic wave exposed the hydrophobic groups amongst protein molecules, which promoted the interaction between proteins and formed a dense and uniform gel [32] . However, the decrease of gel strength may be due to the excessive expansion of MP caused by high-power or long-term ultrasound, and the conformation of protein is seriously disturbed, resulting in the formation of a poor gel network [30] .…”

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

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