Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Yan, Shizhang; Xu, Jingwen; Zhang, Shuang; Li, Yang

doi:10.1016/j.lwt.2021.110881

Cited by 213 publications

(140 citation statements)

References 43 publications

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“…However, the protein conformation was changed and protein aggregated again after long-term ultrasonic treatment, resulting in the decrease of α - helix content and irregular coil structure. Similarly, Yan et al confirmed that with increases in the ultrasound time, the protein was partially denatured and re-polymerized through hydrophobic binding and other effects, resulting in the change of secondary structure [52] .…”

Section: Resultsmentioning

confidence: 87%

“…1 ). According to Yan et al, the shear force produced by ultrasound reduced the particle size of protein and increased the specific surface area of protein, which enhanced the stability of protein solution [33] . Furthermore, the non-covalent bonds which maintained the stability of protein spatial structure was destroyed by cavitation force caused by ultrasonic [34] .…”

Section: Resultsmentioning

confidence: 99%

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Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Cao

Sun

Shi

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Cao

Sun

Shi

et al. 2021

Ultrasonics Sonochemistry

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“…Thus, the increasing interaction between protein and water was beneficial to the solubility [40] . Nevertheless, if the ultrasonic field intensity is unduly strong, the denaturation and aggregation of protein occur, and the solubility decreases [9] , [41] .…”

Section: Resultsmentioning

confidence: 99%

“…Turbidity, the hindered degree of suspended solids to light transmission, represents the aggregation degree of protein in raw soymilk [41] . In Fig.…”

Section: Resultsmentioning

confidence: 99%

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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Highlights Dual-frequency multi-angle ultrasound was used for processing of raw soymilk. Monitored ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest. The 40 + 20 kHz 45° treatment maximally increased soybean protein content. Flavor of soymilk was improved by dual-frequency multi-angle ultrasonic treatment.

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“…Surface hydrophobicity (H 0 ) is closely related to the emulsifying properties, stability, and function of the complex/particles [ 41 ], and a balanced surface hydrophobicity has a beneficial effect on surface activity and interfacial performance in emulsions. The surface hydrophobicity of the complexes is shown in Figure 5 .…”

Section: Resultsmentioning

confidence: 99%

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

et al. 2021

Foods

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Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.

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Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Cited by 213 publications

References 43 publications

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

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