Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

Frydenberg, Rikke P.; Hammershøj, Marianne; Andersen, Ulf; Greve, Marie T.; Wiking, Lars

doi:10.1016/j.foodchem.2015.07.037

Cited by 90 publications

(30 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[16] Previous research has indicated that ultrasound has a minimal effect on the secondary and tertiary structures of proteins and did not disrupt covalent bonds, and no change in secondary structure was detected in whey protein isolates treated with ultrasonication (24 kHz, 300 W cm -2 ). [17] Similar results were obtained by another report, which showed that ultrasound caused no change in sulfhydryl content. [1] In contrast, ultrasound can modify the secondary structure of β-Lg and lead to increases in surface hydrophobicity [15] and the propensity of whey protein concentrate to aggregate.…”

supporting

confidence: 87%

Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound

Zheng²,

Wang

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

supporting

confidence: 87%

Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound

Zheng²,

Wang

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

“…The G' of the treated BBPI was higher than the G", indicating that ultrasound treatment augmented the strength of the gels formed from treated BBPI. This might have been a result of the unfolding of proteins due to ultrasound treatment and subsequent formation of new inter‐ and intramolecular interactions (Frydenberg et al , ). Furthermore, the formation of higher‐strength BBPI gels might also be related to an increase in the proportion of β‐sheet structures, as demonstrated by Malik & Saini () and Shevkani et al ().…”

Section: Resultsmentioning

confidence: 99%

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Zhou

Teng

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The modulating effect of ultrasound treatments at varying powers and times on the structural and functional properties of black bean protein isolate (BBPI) was investigated. Compared with native BBPI, low‐power (150 W) and medium‐power (300 W) ultrasound treatments increased the solubility, foaming and emulsifying properties of BBPI, especially at 300 W, 24 min. This effect arises predominantly due to increased exposure of hydrophobic groups, which serve to increase the interactions between the protein and water molecules. Additionally, an increase in the protein surface activity improved the absorption of protein molecules at the oil–water and air–water interfaces. Rheology data showed that increased hydrophobic and hydrogen‐bonding interactions improved the water‐holding capacity of BBPI gels following ultrasound treatment. However, high‐power (450 W) ultrasound treatment weakened the functional properties of BBPI, and this was likely due to the formation of macromolecular BBPI aggregates. Overall, this study indicates that ultrasound treatment could be a promising approach for modulating other plant protein resources as well as expanding the application of black bean protein.

show abstract

“…Ultrasound refers to sound waves at a higher pitch than those that can be detectable by the human ear (20 kHz). These waves can induce characteristic effects in materials including cavitation, compression, rarefaction, and turbulence (Khandpur and Gogate ; Frydenberg and others ). Of these characteristics, the cavitation effect, which involves the creation and destruction of tens of millions of microbubbles to destroy nearby matter through an instantaneous rise in pressure and temperature, can affect biological materials and tissue on micro‐ and macroscales (Alarcon‐Rojo and others ).…”

Section: Introductionmentioning

confidence: 99%

Protein Extraction from Porcine Myocardium Using Ultrasonication

Kim

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

Porcine myocardium is regarded as a byproduct in slaughterhouses and is rarely used as a food source due to its unsuitability for processing and consumption. In this study, we sought to develop an efficient ultrasonication method to extract protein from porcine myocardium. Comparisons of protein yield using various ultrasonication conditions with porcine myocardium revealed that treatment with 0.2 M NaCl, with pH 8.0, at an extraction temperature of less than 40 °C and an amplitude of 60% to 80% was optimal, yielding an extraction rate of 90%. In addition, SDS-PAGE analysis showed that increasing the time interval for ultrasonication increased the presence of myosin heavy chain and actin protein content. Functional analysis of the physiological properties of the isolated proteins using an ATPase assay showed that Ca and Mg ATPase activity was virtually undetectable in the early stages of ultrasonic treatment and that the proteins denatured rapidly. An analysis of protein digestion also showed that the digestive capacity of proteins treated by ultrasonication methods was greater. These results demonstrate that the ultrasonication method is effective for high-yield protein extraction from cardiac myofibrils of porcine myocardium with low salt concentrations, low Ca and Mg ATPase activities, and high digestive capacities.

show abstract

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

Cited by 90 publications

References 28 publications

Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound

Structural and oxidative modifications, and antioxidant activity of β-lactoglobulin treated by ultraviolet light-C and ultrasound

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Protein Extraction from Porcine Myocardium Using Ultrasonication

Contact Info

Product

Resources

About