Physical properties of ultrasound treated soy proteins

Jambrak, Anet Režek; Lelas, Vesna; Mason, Timothy J.; Krešić, Greta; Badanjak, Marija

doi:10.1016/j.jfoodeng.2009.02.001

Cited by 449 publications

(292 citation statements)

References 23 publications

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“…The EC of soya and maize concentrates ranged from 2.47 to 3.64 mS/cm, comparable to the results reported by Režek Jambrak et al (28) of 3.28 mS/cm of a soya protein concentrate. The soya and maize protein hydrolysates 02 and 04 showed the lowest and the highest conductivity of 1.32 and 4.32 mS/cm.…”

Section: Resultssupporting

confidence: 88%

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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SummaryProteins from vegetable and cereal sources are an excellent alternative to substitute animal-based counterparts because of their reduced cost, abundant supply and good nutritional value. The objective of this investigation is to study a set of vegetable and cereal proteins in terms of physicochemical and functional properties. Twenty protein sources were studied: fi ve soya bean fl our samples, one pea fl our and fourteen newly developed blends of soya bean and maize germ (fi ve concentrates and nine hydrolysates). The physicochemical characterization included pH (5.63 to 7.57), electrical conductivity (1.32 to 4.32 mS/cm), protein content (20.78 to 94.24 % on dry mass basis), free amino nitrogen (0.54 to 2.87 mg/g) and urease activity (0.08 to 2.20). The functional properties showed interesting diff erences among proteins: water absorption index ranged from 0.41 to 18.52, the highest being of soya and maize concentrates. Nitrogen and water solubility ranged from 10.14 to 74.89 % and from 20.42 to 95.65 %, respectively. Fat absorption and emulsifi cation activity indices ranged from 2.59 to 4.72 and from 3936.6 to 52 399.2 m 2 /g respectively, the highest being of pea fl our. Foam activity (66.7 to 475.0 %) of the soya and maize hydrolysates was the best. Correlation analyses showed that hydrolysis aff ected solubility-related parameters whereas fat-associated indices were inversely correlated with water-linked parameters. Foam properties were bett er of proteins treated with low heat, which also had high urease activity. Physicochemical and functional characterization of the soya and maize protein concentrates and hydrolysates allowed the identifi cation of diff erences regarding other vegetable and cereal protein sources such as pea or soya bean.

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Section: Resultssupporting

confidence: 88%

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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“…According to Martínez et al (2011), temperature and pressure are the major factors that influence the particle size. Particle size would also have effect on the protein functional properties (Jambrak et al 2009). …”

Section: Resultsmentioning

confidence: 99%

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Zhang

Wang

et al. 2014

J Food Sci Technol

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Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200°C) for 20 min. The changes in the appearances, physicochemical properties and structural changes were investigated. After SBW treatment, the color of SPI solution modified turned to be yellow. The mean particle size and turbidity of SPI had similar behaviors. The mean particle size was decreased from 263.7 nm to 116.8 nm at 120°C and then reached the maximum at 160°C (1446.1 nm) due to the aggregation of protein. Then it was decreased to 722.9 nm at 200°C caused by the protein degradation. SBW treatment could significantly enhance the solubility, emulsifying and foaming properties of SPI. With increasing temperature, the crystalline structure of protein was gradually collapsed. The degradation of the protein advanced structure occurred, especially at 200°C revealed by ultra-high resolution mass spectrometry. Better functional properties exhibited in hydrolysis products indicating that SBW treatment could be used as a good method to modify the properties of soy proteins isolate for specific purposes under appropriate treatment condition.

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“…The enhancement of yield induced by ultrasound is attributed to the disruption of the cell walls and the enhancement on the mass transfer of the cell content to the solvent, allowing more intracellular product released by some mechanical effects and acoustic cavitation (Zhang et al 2008). It could not only enhance the yield of the products, but also improve some functional property (Jambrak et al 2009;Arzeni et al 2012). Fish scales are biocomposites of highly ordered type I collagen fibers and hydroxyapatite Ca 10 (OH) 2 (PO 4 ) 6 (Onozato and Watabe 1979).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

et al. 2013

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In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60°C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15~91.85 %) with moisture (7.111 3.65 %), low ash content (0.31~0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.

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Physical properties of ultrasound treated soy proteins

Cited by 449 publications

References 23 publications

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

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