Effects of ultrasound treatment on physico‐chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate

Abstract

Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry.

Effect of ultrasound pretreatment on the antioxidant capacity and antihypertensive activity of bioactive peptides obtained from the protein hydrolysates of Erythrina edulis

“…The higher uptake capacity of DPPH radicals in UP may be due to the presence of greater amounts of hydrophobic residues compared to WP, since hydrophobicity could have improved the peptide interactions with DPPH molecules (Sarmadi andIsmail, 2010, Jarotimi et al, 2018). Therefore, ultrasonication improves free radical-trapping activity, a finding that coincides with those reported by other authors, where the activity increased with the use of ultrasonication (Nadeem et al, 2018;Jiang et al, 2018;Ma et al, 2018). Fig.…”

Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds

“…1D and E). The destruction of spherical structure of MOSSP could be attributed to the cavitation forces of the sonication (Jiang et al., 2018). Furthermore, the buried hydrophilic group was probably exposed during the sonication, which was in accordance with the results of H 0 (the following section 3.5).…”

“…However, when the ultrasonic time was further increased to 40 min, the spherical‐ and rod‐shaped structures almost disappeared, and the larger flaky structure appeared. The appearance of the larger sheet‐like structure might be due to the continuous ultrasonic action resulting in re‐aggregation of MOSSP, probably due to non‐covalent and covalent interactions between partial unfolding functional groups exposed by ultrasonic treatment (Jiang et al., 2018, Jin et al., 2015). The microstructure changes might be accompanied by changes of secondary and tertiary structures of MOSSP, resulting from the decomposition of non‐covalent bonds, such as hydrogen bonds and van der Waals (Wang et al., 2012), which would be further discussed in the following sections.…”

“…2018, Jiang et al,. 2018, Zhou et al., 2016, Wang et al., 2016, O'Sullivan et al., 2016). In general, the changes of structure and conformation of protein treated by sonication would result in improving functional properties of protein, such as solubility, emulsifying property and foamability (Xie et al., 2020, Tang et al., 2021, Gao et al., 2019, Zhu et al., 2018, Xiong et al., 2018, O'Sullivan et al., 2016).…”

In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

“…Dietary antioxidants have certain advantages over Foods 2020, 9, 582 2 of 22 synthetic antioxidants due to their low risk of side-effects and the fact that they can be included as part of the daily dietary intake [8]. Numerous studies show that whey proteins and their hydrolysates have potential antioxidant effects [1,[3][4][5][9][10][11][12][13][14][15][16][17]. Therefore, whey proteins may have potential applications as a source of antioxidant activity in the prevention and management of diseases associated with oxidative stress.…”