Comparative study of high intensity ultrasound effects on food proteins functionality

Arzeni, Carolina; Martínez, Karina D.; Zema, Paula; Arias, Andrés; Pérez, Oscar E.; Pilosof, Ana M.R.

doi:10.1016/j.jfoodeng.2011.08.018

Cited by 589 publications

(361 citation statements)

References 45 publications

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“…The declining trend in the surface hydrophobicity might be attributed to the formation of protein aggregates and denaturation at high ultrasonication, which may protect hydrophobic sites from exposure in the proteins and also lead to increasing the extent of bonding; thus, the surface hydrophobicity decreased [26,53]. Ultrasonic pretreatment makes partial denaturation of proteins, and partial denaturation of proteins will expose some of the hydrophobic peptides buried in the natural form to effectively alter the surface properties of the protein and cause an increase in hydrophobicity and this change is likely to be the main reason for the aggregation of proteins during refolding [27,54,55]. The simultaneous exposure of the hydrophobic peptide is beneficial for the enhancement of ACE inhibitory activity of hydrolysates.…”

Section: Effect Of Ultrasound Power On Surface Hydrophobicity (Ho) Ofmentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

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Section: Effect Of Ultrasound Power On Surface Hydrophobicity (Ho) Ofmentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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“…Cysteine, and methionine are the amino acids thought to be most susceptible to oxidative changes due to the susceptibility of their sulfur groups to radical attack. Changes induced by high intensity ultrasound depend on the nature of the protein and its degree of denaturation and aggregation (Arzeni et al, 2012). High intensity ultrasound induces modifications on food protein functionalities such as gelation, viscosity and solubility and those changes are believed to be closely related to molecular modifications, mainly hydrophobicity increase and particle size variation.…”

Section: Power Ultrasound Negative Effects In Meat Processingmentioning

confidence: 99%

Power ultrasound in meat processing

et al. 2015

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Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, color, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilization of equipment surfaces.

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“…Recent studies using ultrasound in baking process included Harris (2011), who produced gluten-free products with improved texture, and Tan et al (2011), who reported improved cake aeration with lower hardness and density. Other works that have applied ultrasound on proteins, which have measured changes in protein solubility, conductivity, foam ability , size of fat globule, protein denaturation (Villamiel and de Jong 2000), consistency index, and gelation properties (Arzeni et al 2012), suggested that proteins induced by ultrasound have potential in structural and functional improvements (Gülseren et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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Comparative study of high intensity ultrasound effects on food proteins functionality

Cited by 589 publications

References 45 publications

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Power ultrasound in meat processing

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

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