Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate

Flores‐Jiménez, Nitzia Thalía; Ulloa, José Armando; Urías‐Silvas, Judith Esmeralda; Ramírez‐Ramírez, José Carmen; Bautista-Rosales, Pedro Ulises; Gutiérrez‐Leyva, Ranferi

doi:10.1016/j.ultsonch.2022.105976

Cited by 21 publications

(47 citation statements)

References 88 publications

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“…A high protein content has been found in sunnhemp seeds, which makes them a promising source of plant‐based protein. Various studies have been documented on the isolation of protein isolates from different plant seeds by alkaline extraction followed by acid precipitation method (Das et al, 2022; Flores‐Jiménez et al, 2019; Nazari et al, 2018; Thalía Flores‐Jiménez et al, 2022; Wang et al, 2020). However, there applications in food systems are limited due to poor functional characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…As a result of this phenomena, cavitational forces are developed, which are responsible for smaller particle size of the medium and creating high shear forces (Zhao et al, 2022). Numerous authors have shown that ultrasound technology can modify the functional, structural, thermal, and rheological behavior of protein foods by altering their secondary characteristics (Hertzler et al, 2020; Kahraman et al, 2022; Kaur et al, 2021; Lafarga et al, 2018; Lo et al, 2022; Sidhu et al, 2019; Thalía Flores‐Jiménez et al, 2022; Wang et al, 2017). However, no information is available on the extraction and modification in the physico‐chemical, thermal, and rheological properties of sunnhemp proteins.…”

Section: Introductionmentioning

confidence: 99%

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High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (Crotalaria juncea) protein isolate (SHPI) by varying ultrasound amplitude and time

Rawat

Saini

2023

J Food Process Engineering

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In this study, sunnhemp protein isolate was prepared to investigate the effect of ultrasound amplitude (40% and 50%) and time (10, 20, and 30 min) on the physicochemical, thermal, and rheological properties of sunnhemp protein isolates (SHPIs) at fixed power and frequency. Ultrasound treatment decreased the water activity of SHPIs. Improvement in the in vitro protein-digestibility was observed during ultrasound treatment. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) results indicated changes in the denaturation temperature and weight loss in all ultrasonicated sunnhemp protein samples. Thermal stability of ultrasoundtreated SHPIs was improved indicating modification in the secondary structures of SHPI caused by ultrasound treatment. From the rheology results, dramatically higher storage and loss modulus values as a function of frequency and temperature were observed in modified SHPIs samples over native sample. Ultrasonication is an efficient approach for modifying the physico-chemical, thermal and rheological characteristics of sunnhemp proteins for food applications where thermal stability is required. Practical ApplicationsToday's consumer is not only concerned with the relationship between food intake and wellness, but also with the sustainability of the environment as well. So, the consumption of plant-based proteins over animal-based proteins is on the rise. There is a need to explore underutilized plant-based protein sources, which should be incorporated in our nutritional diet. Sunnhemp seeds are loaded with high protein content and are therefore, a novel and sustainable plant-based protein source. Sunnhemp seeds also have well balanced amino acid composition and have other medicinal properties. However, plant-based protein shows poor functionalities when compared to animal-based protein. Therefore, there is a need to modify plant-based proteins before incorporating into the final food products. In the present research, sunnhemp protein isolate has been modified to increase its functionality, which could be taken by food processing industries.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (Crotalaria juncea) protein isolate (SHPI) by varying ultrasound amplitude and time

Rawat

Saini

2023

J Food Process Engineering

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“…The ultrasonic cavitation can also change the secondary structure, especially affecting the β‐sheet content, which is directly related to the surface hydrophobicity of the proteins. As a consequence of ultrasound, more hydrophobic groups of the proteins are exposed, which modifies its functional properties (Flores‐Jiménez et al., 2022; Rahman & Lamsal, 2021). Furthermore, ultrasound also breaks the water molecular into •H (hydrogen) and •OH (hydroxyl) radicals, which can react themselves to form H 2 O 2 (hydrogen peroxide).…”

Section: Ultrasound Technology In Foodmentioning

confidence: 99%

“…(2019), and Flores‐Jiménez et al. (2022) applied ultrasound (200, 400, or 600 W for 15 or 30 min) using a probe system to protein suspensions of protein isolates from walnut, jackfruit, and guamuchil seeds, respectively, finding an improvement in their functional properties as a consequence of changes in the secondary and tertiary structures of proteins after sonication.…”

Section: Ultrasound Technology In Foodmentioning

confidence: 99%

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

et al. 2023

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The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those that show both elastic and viscous behavior, such as proteins. To improve the functional properties, including the rheological ones, proteins have been subjected to some physical treatments, such as ultrasound, which is considered an emerging green technology. Changes in the properties of proteins by high‐intensity ultrasound vary according to the equipment used, power, frequency, and time of sonication, as well as the intrinsic characteristics of the studied proteins. As pretreatment, ultrasound affects the rheological properties of proteins such as viscosity and storage and loss moduli due to the structural modification of its polypeptide chain, as a consequence of the cavitation phenomenon. In this review, we present the main results of the effect of high‐intensity ultrasound on the rheological properties of animal and vegetable proteins subjected to different conditions such as ultrasound device, power, frequency, wave amplitude, and exposure time mainly. In this context, the information from studies of the impact of ultrasound on the rheological properties of proteins from animal and vegetable sources is important to diversify its possible use as a food ingredient.

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“…Recent studies with jackfruit [15] , passion fruit [16] , mango [17] , guamuchil [18] , and orange [19] seeds from fruit processing, have been considered as good raw material in the production of protein concentrates or isolates. On the other hand, when the vegetable protein presents deficiencies in its functional or nutritional characteristics, which limits its application as a food ingredient, some physical, chemical, enzymatic treatments or their combination can be applied to improve its quality [20] .…”

Section: Introductionmentioning

confidence: 99%

Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound

López-Mártir,

Armando Ulloa,

Urías-Silvas

et al. 2024

Ultrasonics Sonochemistry

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Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate

Cited by 21 publications

References 88 publications

High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (Crotalaria juncea) protein isolate (SHPI) by varying ultrasound amplitude and time

High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (Crotalaria juncea) protein isolate (SHPI) by varying ultrasound amplitude and time

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound

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