Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHs

Lan, Luo; Yang, Zhi; Wang, Haifeng; Ashokkumar, Muthupandian; Hémar, Yacine

doi:10.1016/j.ultsonch.2022.106232

Cited by 20 publications

(10 citation statements)

References 47 publications

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“…The amide I band (1600–1700 cm −1 ) primarily represents the C O stretching vibrations of the peptide linkages, and is regarded as the fingerprint for the secondary structural components of proteins [31] , [58] . Therefore, the characteristic peaks of the amide I band were used to quantitatively analyze the secondary structural elements of proteins, including α-helix, β-turn, β-sheet, and random coil ( Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

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The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

Sun

Xiong

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

“…The color of the crayfish samples was measured using a CM-700d spectrophotometer (Konica Minolta, Shanghai, China) with standard blackboard zeroing and calibrated with a standard white plate, according to the method in Wei et al [31] . The samples were selected from the 2nd to 3rd abdominal segments of crayfish tails for analysis.…”

Section: Methodsmentioning

confidence: 99%

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

Sun

Xiong

et al. 2023

Ultrasonics Sonochemistry

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“…The adsorption of bile acids, hydrophobic substances, depends on hydrophobic and electrostatic interactions. However, ultrasound treatment exposed a large number of hydrophilic groups in protein and dietary fiber [ 80 , 82 ], resulting in a significant decline in the BBC.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage

Wu,

Zhou,

Zhou

et al. 2023

Foods

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The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.

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“…Regarding functional properties, the surface hydrophobicity of proteins subjected to HHP exhibited variations ( Table 1 ). Millet protein [ 23 ] and quinoa protein [ 27 ] demonstrated a decrease in this property after being treated at 500–600 MPa for 10–15 min, while rice proteins [ 19 , 24 ] and wheat protein [ 17 ] exhibited an increase at >300 MPa. This disparity was found to be associated with changes in fluorescence intensity.…”

Section: Effects Of Hhp On Allergenicity Bioactivities As Well As Str...mentioning

confidence: 99%

“…Additionally, the reduced hydrophobicity resulted from protein aggregation, with HHP exposing buried tryptophan residues to the microenvironment, thereby triggering aggregation. Protein aggregation was further evidenced by an increase in particle size and a reduction in zeta potential in millet protein [ 23 ] and quinoa protein [ 27 ], impacting structural forms. The decrease in α-helix content converted to β-sheets contributed to a decline in surface charge and electrostatic repulsion, further promoting protein aggregation [ 23 ].…”

Section: Effects Of Hhp On Allergenicity Bioactivities As Well As Str...mentioning

confidence: 99%

High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources

Braspaiboon,

Laokuldilok

2024

Foods

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High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.

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Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHs

Cited by 20 publications

References 47 publications

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage

High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources

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