Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments

Vera, Antonia; Valenzuela, Manuel; Yazdani‐Pedram, Mehrdad; Tapia, C.; Abugoch, Lilian

doi:10.1016/j.ultsonch.2018.10.026

Cited by 98 publications

(51 citation statements)

References 57 publications

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“…These results are similar to chitosan‐starch and gallic acid films, and higher than gelatin based films containing oily tomato extract and gelatin‐chitosan based films loaded with active compounds . The increase in antioxidant activity could be related to the exposure of residues during protein unfolding, a phenomenon that has previously been reported for proteins during ultrasonic pulses …”

Section: Resultssupporting

confidence: 83%

“…In the films with ultrasound‐pulsed gelatin added, whilst the surface appears smoother, some agglomeration is present. Although several studies show excellent compatibility of chitosan and gelatin materials, the overexposure of hydrophobic residues in gelatin, due to cavitation, can produce repulsive interactions that cause the polymeric chains to rewind and create an aggregation phenomenon . Also, during cavitation, molecules can be affected depending on their proximity to the ultrasonic probe, causing differences in the size and shape of these aggregates.…”

Section: Resultsmentioning

confidence: 99%

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Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Cuevas-Acuña

Ruíz‐Cruz

Arias‐Moscoso

et al. 2020

Polymer International

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This study investigated the performance of chitosan based films with added, high‐intensity ultrasound‐pulsed, gelatins (42, 52, 71 and 84 W cm−2). The mechanical, structural, chemical and antioxidant properties were investigated, to evaluate the potential of ultrasound as a technique to improve film properties. The tensile strength and elastic modulus of films containing ultrasound‐pulsed gelatins showed a significant increase, while the elongation parameter showed a significant decrease. Micrographs showed that all films presented agglomerations. The infrared spectra of the films displayed characteristic shifts in the chitosan and gelatin spectra, which may be the result of hydrogen bridge interactions and electrostatic interactions between the two polymers. The antioxidant capacity was analyzed through the ferric reducing antioxidant power (FRAP) assay and the 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) assay of films and showed that gelatins treated with higher acoustic intensity had improved antioxidant capacity. High‐intensity ultrasound‐treated gelatin enhanced the strength, elasticity and antioxidant properties of the chitosan based films. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Cuevas-Acuña

Ruíz‐Cruz

Arias‐Moscoso

et al. 2020

Polymer International

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“…The increase in the solubility of proteins has been related to changes in conformation that are caused by cavitation (as mentioned above), by the exposure of more internal hydrophilic residues to the water surface, by the interruption of hydrophobic interactions in insoluble aggregates, and also by changes in the electronic environment of the acid residues related to the effect of pH. This behavior in protein solubility has been previously reported in HIU studies, although it has also been reported that the prolongation of these treatments can generate insoluble aggregates [5,9,10,22].…”

Section: Protein Solubilitymentioning

confidence: 66%

“…As mentioned before, the amide I and II peaks are the leading indicators of changes in the secondary structure, and it is assumed that the displacement of these bands is a product of the changes and disorder in the conformations of the secondary structures when increasing the intensity of the ultrasonic pulses [10,25,27]. These results may be related to the results in the previous section, where it was shown that the different treatments caused significant changes in the proportions of the α-helix and the β-sheet in the UPG.…”

Section: Fourier-transform Infrared Spectramentioning

confidence: 99%

“…Additionally, according to some findings, pulsed ultrasound increases sulfhydryl groups and hydrophobicity due to the unfolding of the secondary structure of the protein [8,9]. HIU also affects the secondary and tertiary structure of quinoa proteins, changes which result in an increase in solubility and particle size, improving the protein's potential in the food industry [10].…”

Section: Introductionmentioning

confidence: 99%

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High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (Oreochromis niloticus) Skin Gelatin

Cuevas-Acuña¹,

Arias‐Moscoso²,

Torres‐Arreola³

et al. 2020

Applied Sciences

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Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed control gelatin (CG)) were applied to tilapia (Oreochromis niloticus) skin gelatin in order to study their effect on its physicochemical and antioxidant properties; a non-treated gelatin was used as a control. UPGs showed a significant increase in soluble protein and surface hydrophobicity compared to the control gelatin, and no significant difference was found in the electrophoretic profiles. The effects on the secondary structure were studied by circular dichroism and infrared spectra, and these showed that the random coil conformation was the main component in all treatments and the ultrasonic treatments only affected the α-helix and β-sheet proportion. Finally, the ABTS ((2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (ferric reducing ability) assays demonstrated that ultrasound treatments could improve the antioxidant activity of gelatins as free radical scavengers and electron donors. These results suggest that high-intensity ultrasound pulse technology is useful to improve fish gelatin antioxidant properties, which could be associated with secondary structure disruption.

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Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties

et al. 2023

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Background: Increasing concerns about nutritional deficiency, food security, and sustainability have emphasized work on exploring alternative and sustainable sources of protein. In this study, an initiative to extract and utilize protein concentrates, and hydrolysates from sea buckthorn seed, otherwise a waste material, is undertaken. The effect of hydrolysis using various enzymes namely pepsin (pH 2.0 and 37 C), trypsin (pH 7.0 and 37 C), and protamex (pH 7.0 and 50 C), for different time durations, namely, 30, 60, 90, and 120 min, on the structural and functional properties of sea buckthorn seed protein concentrate (SSPC), was elucidated. Results:The emulsifying activity index and solubility of pepsin-hydrolysed SSPC increased significantly and were higher than those of trypsin and protamex hydrolysed SSPC samples. A Fourier transformation infrared study revealed that the enzyme hydrolysis treatment reduced the peak intensity in amide I, II, and III bands. A significant change was found in the β-sheet, β-turn and random coiling of the secondary structure of SSPC protein by enzymatic hydrolysis. The particle size ranged from 295.8 to 440, 388 to 713.6, 399 to 890 nm for pepsin, trypsin, and protamex, respectively. The microstructure of pepsin-treated samples showed a more porous and loose structure than native, trypsin and protamex. Antioxidant activity increased significantly for all the samples with enzyme treatments carried out for different periods. Conclusion:The results indicate that the protein-rich hydrolysates could create new opportunities for the development of effective techno-functional additives for use in a wide range of food formulations.

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Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments

Cited by 98 publications

References 57 publications

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

Effects of the addition of ultrasound‐pulsed gelatin to chitosan on physicochemical and antioxidant properties of casting films

High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (Oreochromis niloticus) Skin Gelatin

Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties

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