Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound

Constantino, Augusto Bene Tomé; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.jcs.2020.103076

Cited by 39 publications

(37 citation statements)

References 25 publications

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“…2 ) made the protein molecules denatured or reaggregated to new aggregation, so the turbidity increased. Similar phenomena were also observed in other study [43] .…”

Section: Resultssupporting

confidence: 92%

“…It was reported that high solubility could promote the diffusion of oil–water interface and EAI increased [40] . The unfolding of globular amaranth isolated proteins was promoted by high-intensity ultrasonic treatment, and the nonpolar groups were exposed with the increment of surface activity [43] . The study found that ultrasonic treatment improved emulsification properties by reducing particle size of pea proteins [61] .…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasonic treatments resulted in the increment of protein particle size and decrement of protein solubility, which was caused by the denaturation and aggregation of proteins to form larger particles due to ultrasonic cavitation [9] . It was reported that ultrasonic turbulence and micro-jet could accelerate the collision and aggregation of protein particles, resulting in the increment of particle size with the formation of unstable aggregates [43] . Furthermore, high-intensity ultrasound or prolonged overprocessing also made mass denatured proteins to accumulate.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

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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“…2 ) made the protein molecules denatured or reaggregated to new aggregation, so the turbidity increased. Similar phenomena were also observed in other study [43] .…”

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

show abstract

“…Ultrasound treatment can cause the protein structure to refold and reaggregate (L. Huang, Zhang, Yan, Ma, & Ma, 2020). Ultrasound reduced the particles size in aqueous dispersions of protein, indicating the dissociation of aggregates from protein (Constantino & Garcia‐Rojas, 2020; Y. Li et al, 2020). The frequency and working mode of ultrasound can change the structure of protein significantly, including the secondary and tertiary structure and particles.…”

Section: Ultrasonic‐aided Modification Of Food Proteinmentioning

confidence: 99%

“…reduced the particles size in aqueous dispersions of protein, indicating the dissociation of aggregates from protein(Constantino & Garcia- Rojas, 2020;. The frequency and working mode of ultrasound can change the structure of protein significantly, including the secondary and tertiary structure and particles.…”

mentioning

confidence: 99%

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Pan

Zhang

Mintah

et al. 2022

J Food Process Engineering

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This review assesses the nonthermal physical processing technologies for protein modification. The review also discusses the structural, functional, and digestibility attributes of protein following nonthermal physical processing. Applications of ultrasonication, ultrahigh pressure, and pulsed electric field (PEF) can induce the conformational changes of protein via the creation of free radicals and/or larger/smaller protein molecules, damaging the primary, secondary, tertiary, and quaternary structure of protein, and thus influence the functional properties. Some key achievements in using nonthermal physical technologies to process protein‐rich foods include improved enzymatic hydrolysis, solubility, emulsification, foaming, gelatinization, digestion properties, and reduced allergenicity. Therefore, nonthermal physical technologies are useful methods to modify food protein structure and functionality for the food industry. Practical Application The demand for protein with desirable functional properties and nutritional value makes it imperative to find suitable processing technologies that could conserve or yield high quality proteins from both conventional and nonconventional sources. Since thermal processing (including microwave, radiofrequency heating, etc.) could possibly reduce the quality attributes of proteins, many researchers have focused their investigations on nonthermal physical processing to improve the functional properties of proteins. To this regard, this review discusses nonthermal techniques, including ultrasonication, high‐pressure processing, PEFs, cold plasma, and ultraviolet.

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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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Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound

Cited by 39 publications

References 25 publications

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

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

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

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

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