Protein Isolate from Orange (Citrus sinensis L.) Seeds: Effect of High-Intensity Ultrasound on Its Physicochemical and Functional Properties

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

“…A lowering of LGCo from 4 % to 2 % and from 14 % to 2 % (at pH 7) has been obtained by ultrasound in protein isolates from passion fruit [16] and orange [19] seeds, contrary to the results of this study. The reduction in LGCo of protein isolates by sonication can be attributed to factors such as decreased particle size, partial denaturation, and increased exposure of protein hydrophobic and sulfhydryl groups [62] .…”

“…In a study with ultrasound-treated orange seed proteins, a decrease in WAc was observed [19] , consistent with the results obtained in this work for the SSPI ultrasonicated at 200 W, 400 W and 600 W at 15 min. On the other hand, Biswas and Sit [20] reported the improvement of the OAc of proteins obtained from tamarind seeds exposed to ultrasound, as observed in the SSPI proteins of this study.…”

“…Therefore, such pH values were chosen for the preparation of the SSPI by alkaline extraction and isoelectric precipitation. In previous studies, the pH values for protein extraction and isoelectric precipitation from fruit passion [16] , mango [17] , and orange [19] de-oiled seed flours were 12.0 and 4.5, 11.0 and 5.0, and 12.0 and 4.5, respectively, while that the maximal and minimal protein extractions were 49.5 % and 7.8 %, 53.4 % and 6.9 %, and 90.5 % and 30.7 %.

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“…Foam formation is determined by the ability of surfactant components to absorb at the air–liquid interface and reduce surface tension [75] . Proteins from different sources have been used in food industry due to the ability as foaming agents [19] . HIUson significantly (p < 0.05) improved the foaming properties of SSPI ( Fig.…”

“…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] .…”