Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

Zhao, Xinqi; Fan, Xiaoxue; Shao, Xiaoqing; Cheng, Ming; Wang, Cunfang; Jiang, Hua; Zhang, Xiaoning; Wang, Jianmin

doi:10.1016/j.ultsonch.2022.106089

Cited by 56 publications

(14 citation statements)

References 54 publications

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“…This phenomenon implied that the hydrophobic amino acid residues originally buried inside the protein molecule might be exposed to the molecular surface under the effect of ultrasound, which also suggested that the amino acid residue arrangement of the ultrasound-treated protein was strongly affected. Similar results have been previously observed in other researchers’ studies [ 26 ]. In this study, the ultrasound resulted in stronger intramolecular electrostatic repulsion as well as protein unfolding, thereby exposing hydrophobic amino acids.…”

Section: Resultssupporting

confidence: 93%

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

Liu

Xin

Gao

et al. 2022

Foods

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In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.

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Section: Resultssupporting

confidence: 93%

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

Liu

Xin

Gao

et al. 2022

Foods

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“…The synergistic effects of pH shift and ultrasound on solubility were also revealed in other plant or animal-based proteins. For instance, the solubility of milk casein concentrate was significantly increased from 59.02 % (control) to 99.05 % after ultrasound-assisted pH 12 treatment [47] . Meanwhile, the solubility of pea protein isolates increased from 8.17 % (control) to 57.28 % after ultrasound-assisted pH 10 treatment, while the value was only 9.80 % after a single pH 10 treatment [36] .…”

Section: Resultsmentioning

confidence: 97%

Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates

Zhao

et al. 2023

Ultrasonics Sonochemistry

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“…According to a previous method reported by Zhao and Laemmli (Laemmli, 1970; Zhao et al ., 2022), SDS‐PAGE was performed on standard electrophoresis apparatus (Bio‐Rad, California, USA). Samples (5 mg·mL −1 ) were diluted with a reducing buffer containing the 1% β‐mercaptoethanol in a 1:1 volume ratio.…”

Section: Methodsmentioning

confidence: 99%

Precise and efficient HPLC‐UV identification of rice glutelin in infant formulas for special medical purposes

Wang

Sun³

et al. 2023

Int J of Food Sci Tech

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Glutelin is a potential allergen that can cause allergies, celiac disease, and diabetes in infants and may even lead to autoimmune diseases in infants under 4 months of age. Given the critical role of glutelin, there exists a need for clear and standardised methods for their detection in infant formulas for special medical purposes (IFSMPs). The aim of this study was to develop an accurate and effective HPLC method for the identification of glutelin in IFSMPs. The heat-stable subunit was confirmed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis after subjecting glutelin to various heat-treatment processes. To validate the HPLC method, the different food matrices present in IFSMPs were simulated by mixing rice glutelin with milk protein concentrate (MPC), soy protein isolate (SPI), and both MPC and SPI in various ratios. The results revealed that the limit of detection (LOD) for glutelin solution was 9.7 lgÁmL À1 and the coefficient of determination (R 2 ) was 0.9909. Meanwhile, the LOD of glutelin in the food matrices ranged from 10 to 50 mgÁg À1 , and R 2 varied from 0.9802 to 0.9983. The HPLC method developed in this study displays superior detection results compared with existing methods, shortens the total detection time, and allows for more rapid and accurate identification of glutelin in IFSMPs. The developed method is expected to provide a theoretical basis for the quality control and evaluation of IFSMPs.

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Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

Cited by 56 publications

References 54 publications

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates

Precise and efficient HPLC‐UV identification of rice glutelin in infant formulas for special medical purposes

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