Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

Sun, Yi; Chen, Jianhang; Zhang, Shuwen; Li, Hongjuan; Lu, Jianwei; Lü, Ling; Uluko, Hankie; Su, Yanling; Cui, Wenming; WuPeng, Ge; Lv, Jing

doi:10.1016/j.jfoodeng.2013.09.013

Cited by 281 publications

(117 citation statements)

References 30 publications

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“…Longer cooking time denatured chickpea proteins, which led to higher emulsion properties because the hydrophobic areas got exposed as proved by the hydrophobicity experiment. Yanjun et al () supported our observations because high surface hydrophobicity enhances emulsifying properties by improving the film rigidity through hydrophobic interactions between protein molecules at the interface. Ma et al () reported that boiling chickpeas increases its emulsion activity, whereas Aguilera, Esteban, Benítez, Molla, and Martín‐Cabrejas () reported that soaking and cooking decrease emulsion capacity of chickpeas flour, hence there exists contradicting observations.…”

Section: Resultssupporting

confidence: 82%

Evaluation and optimization of functional and antinutritional properties of aquafaba

Salameen

Tulbek²,

Nickerson

et al. 2020

Legume Science

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Egg protein is responsible for the second most serious of all food allergens, which affects predominantly the children. Therefore, a new type of vegan ingredient called "aquafaba," is getting recognized as a plant-based emulsifier in many bakery product preparations instead of the conventionally used egg white and is emerging in the consumer market. It is the residue water from cooked chickpeas. In this study, an I-optimal mixture experimental design is combined with a response surface methodology to evaluate the chickpeas cooking process for obtaining aquafaba. The following variables were used: chickpea to cooking water ratio (CPCWR; 1:2, 1:4, and 2:3) and cook time (15, 30, 45, and 60 min). The principal goal was to maximize the functional properties and protein content, while minimizing tannin and phytate contents of aquafaba. The results showed that both CPCWR and cooking time had significant effect on the responses. Emulsion properties were the maximum at 2:3 CPCWR and cooking time of 60 min. Foaming capacity was highest (120%) at 2:3 CPCWR cooked for 30 min, whereas the foam was most stable (57 min) at 1:2 CPCWR with 45 min cooking. Water holding capacity reached the maximum level when cooked for 15 min, and oil holding capacity maximum was obtained after 60 min cooking. Polynomial models were developed for all 11 responses. Optimal results were achieved under the following conditions: 1.5:3.5 CPCWR and 60 min cook time, and the overall desirability fraction was 0.81. Validation tests confirmed these results. K E Y W O R D Santinutritional factors, aquafaba, functional properties, hydrophobicity

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Section: Resultssupporting

confidence: 82%

Evaluation and optimization of functional and antinutritional properties of aquafaba

Salameen

Tulbek²,

Nickerson

et al. 2020

Legume Science

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“…This was observed to be lower than the values of 84.40, 93.60, 94.30, and 104.30 µm for protein isolate from sunflower (Malik, Sharma, & Saini, ). The reduction in particle size could be as a result of shear forces created by ultrasound treatments with the strong forces and micro‐streaming helping to decrease particle size by disrupting hydrogen bonds, electrostatic, and hydrophobic interactions (Yanjun et al, ). The results agreed with that reported by Arzeni et al () for protein isolate from soybean.…”

Section: Resultsmentioning

confidence: 99%

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Dabbour

et al. 2018

J Food Process Engineering

101

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This research aimed at improving the protein extraction process from sunflower meal using the Box‐Behnken design to get the optimal ultrasonic extraction conditions, based on yield of protein and consumed energy. The optimal extraction points were observed at power density (220 W/L), temperature (45 °C) and extraction time (15 min). Under optimum UAE conditions, the measured yield of protein and energy consumed values were 54.26% and 0.13 kW hr, respectively. The observed values for these responses were found to be comparable to the predicted values created by the mathematical models. Functional and physicochemical characteristics of protein isolate were estimated at the optimal points. The protein content, particle size, bulk density and water and oil holding capacities were 934.92 g/kgd.b, 627.6 nm, 0.372 g/mL, 0.985 gwater/gprotein and 2.06 goil/gprotein, respectively. The highest solubility, emulsifying activity (EA) and emulsion stability (ES) were 74.59, 52.45, and 50.45% respectively and were obtained at pH 9.0. Practical applications This study provides significant information on ultrasound energy consumption, yield of protein, physicochemical characteristics and functional properties of the sunflower meal protein isolate to the food systems. Additionally, sunflower protein isolate yielded by dual‐frequency ultrasound is recommended for use in food formulations including salad dressing and meat products.

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“…Thus, there has been an increase in the surface hydrophobicity, which promotes the release of ACE inhibitory peptides during the enzymolysis process (Lourenço da Costa, Antonio da Rocha Gontijo, & Netto, ; Yachmenev, Condon, Klasson, & Lambert, ). Furthermore, the use of ultrasound can alter the microstructure of proteins, which leads to exposure of more hydrolysis sites for enzymes to react(Yanjun et al, ). Ultrasonic power and frequency are two important factors that greatly affect the cavitation process (Ren et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of multifrequency ultrasound pretreatment on the enzymolysis, ACE inhibitory activity, and the structure characterization of rapeseed protein

Wali

Aadil

et al. 2017

J Food Process Preserv

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In this study, the effects of multifrequency ultrasound pretreatment with various frequency modes on rapeseed protein enzymolysis and its mechanism were studied. Following processing parameters, including substrate concentration, enzyme dosage, power density, pretreatment time and initial temperature on the degree of hydrolysis (DH) and angiotensin‐I‐converting enzyme (ACE) inhibitory activities of the hydrolysates, were evaluated using single‐factorial experiments. The structural characteristics were analyzed using circular dichroism spectra and scanning electron microscopy. The results showed that during the screening of multifrequency ultrasonic pretreatment, combined fixed frequency 24/28 kHz significantly (p < .05) improved the DH and ACE inhibitory activity over the control. The experimental verification test results revealed that the processing factors that were studied had a significant effect on the DH and ACE inhibitory activity, which increased by 19.12 and 35.08% over the control, respectively. The molecular conformation of rapeseed protein indicated that sonication had destroyed the microstructure and increased surface area. Practical applications Multifrequency ultrasound (MFU) technology is a novel and nonthermal physical processing technology in the food industry. Ultrasound pretreatment with various frequency modes has been shown to have remarkable effects on the enzymatic hydrolysis of plant‐based proteins. Rapeseed protein is a low‐cost and abundant by‐product of the oil industry, and it is considered to be a potential resource of bioactive peptides, such as angiotensin‐I‐converting enzyme (ACE) inhibitory. These peptides are beneficial to patients due to easy absorption as well as being safe and stable. In this article, a combination of MFU pretreatment and enzymolysis were shown to be an effective way to prepare hydrolysates with ACE inhibitory activity from rapeseed protein. Additionally, optimization of ultrasonic pretreatment factors using a single‐factorial method provides a good reference for industrial production of ACE inhibitory peptides. Multifrequency sonication with its key factor acoustic cavitation prior to the enzymolysis could induce changes to the protein structure and ultimately increase the accessibility of enzyme to peptide bonds

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Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

Cited by 281 publications

References 30 publications

Evaluation and optimization of functional and antinutritional properties of aquafaba

Evaluation and optimization of functional and antinutritional properties of aquafaba

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Effects of multifrequency ultrasound pretreatment on the enzymolysis, ACE inhibitory activity, and the structure characterization of rapeseed protein

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