Aggregation and emulsifying properties of soybean protein isolate pretreated by combination of dual-frequency ultrasound and ionic liquids

Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates

“…SPI was regenerated based on a slightly modified procedure of Huang et al [20] . Following ultrasound treatment, the mixture was condensed to 70–80 mL.…”

“…Meng et al [17] reported that the IL 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) could destroy the triple helical structure of collagen during the dissolution and regeneration, which indicated that [BMIM]Cl could become a green solvent for insoluble collagen fibers during the process of heating. It has also been reported that ILs can affect the protein refolding, aggregation and structural stability, which leads to the change in functional properties of the protein [20] . Apart from the application in protein, ILs can be also used to affect the enzyme performance, selectivity and stability [21] .…”

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

“…Compared with single-frequency ultrasound, the simultaneous action of dual-frequency ultrasound will have a synergistic effect because as the cavitation threshold is reduced, more cavitation bubbles can be generated with greater intensity. Therefore, the destruction of cell walls is accelerated, and the process of substance extraction and permeation is promoted [12] , [13] , [14] . Moreover, dual-frequency ultrasound can overcome the uneven phenomenon of single-frequency ultrasound [15] , [16] .…”

Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

“…This result suggested that more high‐molecular‐weight proteins were produced by HIU treatment. Protein aggregation was observed by some researchers during ultrasonic modification of soybean (Huang, Jia, Zhang, Ma, & Ding, 2020; Wang, 1981), whey proteins (Jambrak, Mason, Lelas, Paniwnyk, & Herceg, 2014), black bean (Jiang et al, 2014), and jackfruit seed proteins (Resendiz‐Vazquez et al, 2017). The present results demonstrated that treatment of the emulsion by HIU could change the structures of un‐adsorbed proteins, despite the presence of large amounts of oil in the emulsion.…”

“…This result suggested that more high-molecularweight proteins were produced by HIU treatment. Protein aggregation was observed by some researchers during ultrasonic modification of soybean (Huang, Jia, Zhang, Ma, & Ding, 2020;Wang, 1981), whey proteins (Jambrak, Mason, Lelas, Paniwnyk, & Herceg, 2014), black F I G U R E 9 SEC-HPLC elution profiles of peanut proteins extracted from different sources. HIU, high-intensity ultrasound; HPH, high-pressure homogenization bean (Jiang et al, 2014), and jackfruit seed proteins (Resendiz-Vazquez et al, 2017).…”