This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated that ultrasound treatment exposed more hydrophobic amino acid residues. The analysis of sulfhydryl content and zeta potential showed that ultrasound caused the disulfide bond of CPI to be opened, releasing more negatively charged groups, and the solution was more stable. In addition, Fourier Transform Infrared Spectroscopy (FT-IR) and intrinsic fluorescence spectroscopy showed that ultrasound changes the secondary and tertiary structure of CPI, which is due to molecular expansion and stretching, exposing internal hydrophobic groups. The emulsification and foaming stability of CPI were significantly improved after ultrasonic treatment. Ultrasonic treatment had a minor effect on the solubility, foaming capacity and in vitro digestibility of CPI. All the results revealed that the ultrasound was a promising way to improve the functional properties of CPI.
Amadori
compounds (ACs; N-(1-deoxy-d-fructos-1-yl)-amino
acid) are superior flavor precursors and potential functional ingredients
in food processing. In this study, vacuum dehydration as an excellent
and universal method for the formation of ACs in both simulation systems
and food processing was revealed. In total, 12 amino acids referring
to all six categories were selected to conduct simulated reactions
with glucose in aqueous models. At 90 °C, yields of 11 ACs were
significantly increased by vacuum dehydration, reaching 4–198
times compared to a heat sealing reaction in aqueous systems, and
formation of 5-hydroxymethyl-2-furaldehyde (5-HMF) and browning were
slower than that by a dry powder reaction. In particular, the yields
of Fru-Arg, Fru-His, and Fru-Glu reached 87.03, 90.73,
and 89.88 mol %, respectively. The order of promotion effect was acid
ACs > basic ACs > unique ACs > polar neutral ACs > aliphatic
ACs > aromatic ACs. The excellent effect was mainly attributed
to the control of water activity (Aw) and pH, which enabled the models
to reach the optimal reaction state quickly by adjusting the vacuum
degree at mild temperatures. The method was also applied to AC enrichment
in tomato sauce processing; the AC content could rise to 30.72 mg/g,
which was more than 17 times than those in samples without vacuum
dehydration and two commercial tomato sauces.
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