Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhu, Zhiliang; Zhu, Weiduo; Yi, Jianhua; Liu, Ning; Cao, Yungang; Lu, Jiali; Decker, Eric A.; McClements, David Julian

doi:10.1016/j.foodres.2018.01.060

Cited by 265 publications

(194 citation statements)

References 54 publications

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“…The Lowry method was used to determine the content of the supernatants. The ratio of the supernatant protein/total protein concentration before centrifugation was used as a measure of protein solubility (Zhu et al , ).…”

Section: Methodsmentioning

confidence: 99%

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Zhou

Teng

et al. 2019

Int J of Food Sci Tech

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Summary The modulating effect of ultrasound treatments at varying powers and times on the structural and functional properties of black bean protein isolate (BBPI) was investigated. Compared with native BBPI, low‐power (150 W) and medium‐power (300 W) ultrasound treatments increased the solubility, foaming and emulsifying properties of BBPI, especially at 300 W, 24 min. This effect arises predominantly due to increased exposure of hydrophobic groups, which serve to increase the interactions between the protein and water molecules. Additionally, an increase in the protein surface activity improved the absorption of protein molecules at the oil–water and air–water interfaces. Rheology data showed that increased hydrophobic and hydrogen‐bonding interactions improved the water‐holding capacity of BBPI gels following ultrasound treatment. However, high‐power (450 W) ultrasound treatment weakened the functional properties of BBPI, and this was likely due to the formation of macromolecular BBPI aggregates. Overall, this study indicates that ultrasound treatment could be a promising approach for modulating other plant protein resources as well as expanding the application of black bean protein.

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Section: Methodsmentioning

confidence: 99%

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Zhou

Teng

et al. 2019

Int J of Food Sci Tech

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“…Liu and Wang (2015) obtained a similar result, but Amagliani, O’Regan, Kelly, and O’Mahony (2017) reported 95°C for rice bran protein extraction. The reduced yield, purity, and chemical score at higher temperatures could be due to reduced solubility owing to protein structure unfolding and possible structural reorganization due to intermolecular interactions (Zhu et al, 2018). From Figure 2c, the protein yield, purity, and chemical score were highest within the extraction time range of 30–60 min.…”

Section: Resultsmentioning

confidence: 99%

“…Water absorption ability was by Rodríguez‐Ambriz, Martínez‐Ayala, Millán, and Davila‐Ortiz (2005), bulk density was according to Eltayeb, Ali, Abou‐Arab, and Abu‐Salem (2011). Circular dichroism (CD) and scanning electron microscopy ( SEM ) were determined following Jin, Ma, Wang, et al (2015) and Zhu et al (2018) methods, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…To the best of our knowledge, insufficient information exists on the UAE of walnut meal proteins (WMPs) using multi‐frequency mode ultrasound treatment. Zhu et al (2018), recently examined the effects of sonication on the physicochemical and functional properties of whole walnut protein isolate and not the walnut meal. Consequently, this study optimized the traditional and UAE processes of WMP using the RSM.…”

Section: Introductionmentioning

confidence: 99%

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Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regiaL.) meal

Golly

Duan

et al. 2020

J Food Biochem

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This study evaluated the effects of ultrasound treatment on walnut meal protein (WMP) extraction and techno‐functional properties. The Box‐Behnken Design (BBD) was adopted for the optimization of the traditional and ultrasound‐assisted extraction (UAE) processes. Standard protocols were used to assay the techno‐functional characteristics. The extraction models’ statistical results exhibited adequacy with the least desirability index of 95.8%. The UAE enhanced the WMP extraction yield, purity, and chemical score by 30.15%, 16.27%, and 9.74%, respectively, while reducing the extraction time by 25% over the control. The emulsion and foam stabilities and bulk density increased by 34.5%, 39.8%, and 6.1%, respectively, over the control. The α‐helix decreased while β‐sheet, β‐turns and random coil secondary structure components increased significantly (p < .05) by 95.76%, 101.3%, 105.1%, and 85.7% correspondingly. The dual‐frequency combination (20/40 kHz/kHz) was the best frequency mode. WMP could serve as a functional additive in manufactured foods as texture and flavor enhancer. Practical applications Walnut meal protein (WMP) has a well‐balanced amino acid profile and its economic use could be practically increased as a food ingredient by ultrasound‐assisted extraction. By this technique, WMP could be employed for the development of enhanced food ingredients rather than being discarded as animal feed. This study showed a positive effect of ultrasonic‐assisted alkaline pretreatment on WMP extraction, functionality and structure characteristics. In addition to process improvement, ultrasound is energy efficient and environmentally friendly. Therefore, the applicability of this technique to improve the functionality of plant proteins from industrial by‐products to be included in food products is promising.

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“…For proteins hydrolyzed by Papain and Alcalase, the use of ultrasonic bath had no effect on SH contents while the use of high power ultrasounds resulted in a decrease of SH amounts. Although typically sonication treatments can increase sulfhydryl groups by disrupting protein aggregates and changing protein conformation 171 , there is also evidence that ultrasonic treatment can decrease sulfhydryls 59 . High power ultrasonic waves can generate reactive oxygen species which then oxidize SH groups 59,172 .…”

Section: Hydrolysis Of Proteinsmentioning

confidence: 99%

Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins

Walters¹

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The method of protein extraction from foods can affect yields, compositions, and functionalities of the isolated proteins. The first objective of this work was to determine the effects of ultrasonic treatments on protein yields and polypeptide compositions. Proteins were consequently extracted from oat brans under normal (CTL) conditions and after pre-treatments of brans with ultrasonic bath (UB), and high power (HP) sonication. There was no significant difference in extraction yields (2.06 -3.79%), meanwhile gel electrophoresis and tandem mass spectrometry (LC-MS/MS) analysis showed differences in polypeptide compositions. Specifically, globulin and avenin proteins were present in all samples, however, ultrasonic treatments (UB and HP) released vromindoline, a starch-bound protein, while tryptophanin, a lipid-bound protein, was released after high power ultrasonic (HP) treatment. The second objective of this work was to determine the physical, chemical, and biological properties of the proteins after hydrolysis with proteases of various specificities. Proteins from CTL, UB, HP samples were hydrolyzed by three proteases (Flavourzyme, Papain, and Alcalase) and then characterized based on their sulfhydryl (SH) content, hydrophobicity and zeta potential. Data showed that HP ultrasonic treatments decreased SH concentrations in Papain and Alcalase hydrolysates but increased it in the Flavourzyme hydrolysate. The surface charge (i.e. zeta potential) was dependent on both the protein extraction and the protease. Papain had a much weaker surface charge (-0.78 to -1.32 mV) than the other proteases (-3.67 to -9.17 mV). UB treatments increased hydrophobicity for Flavourzyme and Papain hydrolysates, while HP treatments decreased the hydrophobicity. To further evaluate the hydrolyzed proteins (i.e. hydrolysates), their biological activities were determined. It was found that in general, ultrasonic treatments reduced the antioxidant activity of the protein hydrolysates. For example, peroxyl radical scavenging activity was reduced by UB and HP sonication; however, HO• scavenging activity was reduced by HP and not UB sonication. In the antidiabetic tests, hydrolysates were evaluated for their ability to modulate the activity of dipeptidyl peptidase-4 (DPP-4) and alpha-amylase, as well as the secretion of GLP-1, a hormone that stimulates insulin response in NCI-H716 cells. Ultrasonication did not affect DPP-4 inhibition; however, concerning proteases, Papain hydrolysates had substantially greater (49.7 -53.6%) DPP-4 inhibitory activity for all conditions. HP sonication slightly decreased the alpha-amylase inhibitory activity by 4.8 -7.2% compared to UB and control. A two-fold increase in hydrolysate concentration resulted in a 13.7 -76% increase in GLP-1 secretion, indicating a dose-dependent

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Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Cited by 265 publications

References 54 publications

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regiaL.) meal

Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins

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