Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

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

“…3 A). The shear force formed by ultrasonic cavitation destroyed protein aggregation, increased solubility, reduced the hindered degree, and decreased turbidity ultimately [42] . However, strong ultrasonic intensity of 40 + 20 kHz 0° and 40 + 20 kHz 45° ( Fig.…”

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

“…In addition, the antioxidant properties of chicken plasma protein treated by ultrasound (especially for 20 min) were significantly increased compared with untreated chicken plasma protein. Similarly, Khatkar et al (2020) noted that ultrasound treatment (30% amplitude for 10 min) significantly ( p < .05) increased the water absorption capacity, water solubility index, gel strength, IVPD and endothermic T peak (29.47%, 25.33%, 56.5%, 12.4% and 107.90°C, respectively) of SPI. Pan et al (2020) observed that the secondary structure of the protein was notably changed by ultrasound‐assisted protein mixing treatment, and the IVPD showed significant improvement.…”

“…Zou et al (2019) found that the thermal properties of ultrasound treatment of chicken plasma protein were significantly increased with the extension of treatment time (5, 10, 20, 30 min, except for 30 min) at temperatures below 5 C. In addition, the antioxidant properties of chicken plasma protein treated by ultrasound (especially for 20 min) were significantly increased compared with untreated chicken plasma protein. Similarly, Khatkar et al (2020) 2020) observed that the secondary structure of the protein was notably changed by ultrasound-assisted protein mixing treatment, and the IVPD showed significant improvement. These results provide an effective method to improve the digestibility of plant protein in human body.…”

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

“…2 d, SPC gradually increases as the soaking time increases from 120 to 240 min, and then significantly decreases. On one hand, it has been found that suitable ultrasonic treatment can dissociate proteins and increase solubility [40] ; while regardless of the intensity of ultrasound, soluble proteins may partially degrade after a long time (20 min), and Khatkar et al [41] also observed similar results. It is also possible that the soybean structure collapses due to too long soaking time, causing the loss of soluble protein to the soaking solution.…”