Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate

Sebii, Haïfa; Karra, Sirine; Blecker, Christophe; Karoui, Romdhane; Attia, Hamadi; Besbes, Souhail

doi:10.1007/s00397-021-01291-3

Cited by 7 publications

(5 citation statements)

References 22 publications

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“…The lowest K value and highest n value were obtained for the control sample, which meant the lowest viscosity. As the sonication time increased from 2 to 4 min, the n value was reduced but the K value increased, which was consistent with the outcomes formerly reported by Sebii et al [65] for date palm pollen protein and Jambrak et al [66] for soy protein concentrates.…”

Section: Steady Shear Propertiessupporting

confidence: 91%

“…It was found that both G and G increased when increasing the frequency for all samples, which was indicated by a high-frequency dependency. Similar trends were reported earlier for various types of protein solutions [24,65]. As seen in the figure, the viscous character was dominant in the samples that were untreated and ultrasonicated for 2 min.…”

Section: Dynamic Shear Testssupporting

confidence: 88%

“…As can be seen from the viscosity-−SHear rate graph, the lowest viscosity values were determined in the control group, while increasing ultrasound treatment time caused a significant (p < 0.05) increase in the viscosity of the sesame proteins. A similar trend was observed for date palm pollen protein concentrate by Sebii et al [65], who reported that the sonicated protein concentrate is characterized by the highest viscosity values of all the tested solutions. This was due to the increase of water-soluble protein, decreased protein-protein interactions, and increased protein-water interactions induced by ultrasound, which is described in water-holding capacities.…”

Section: Steady Shear Propertiessupporting

confidence: 87%

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Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Gül

Sarıcaoğlu

Atalar

et al. 2023

Foods

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Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free −SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G′) > loss modulus (G′′)). In addition, the gelation temperature of proteins decreased to about 60–65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.

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Section: Steady Shear Propertiessupporting

confidence: 91%

Section: Dynamic Shear Testssupporting

confidence: 88%

Section: Steady Shear Propertiessupporting

confidence: 87%

See 1 more Smart Citation

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Gül

Sarıcaoğlu

Atalar

et al. 2023

Foods

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“…After the succinylation of RG, a significant increase in the α‐helix and β‐turn with a decrease of β‐sheet was observed, consistent with Sebii et al . (2021). The increase of α‐helix and β‐turn of succinylated RG indicated that S‐RG gained more mobility.…”

Section: Resultsmentioning

confidence: 99%

Improving the functional properties of rice glutelin: impact of succinic anhydride modification

Luo,

Wang,

Xie

et al. 2024

Int J of Food Sci Tech

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SummaryRice glutelin is poorly soluble which restricts its potential food application. Succinylation is a chemical modification that improves the solubility of proteins by derivatising the ɛ‐amino group of lysine residues. In this study, rice glutelin was modified by succinic anhydride at different succinic anhydride concentrations (10%, 20%, 30%, 40%, and 50%). The succinylated rice glutelin samples showed enhanced solubility, reduced particle size, and increased absolute zeta potential values. The emulsifying and foaming properties of succinylated rice glutelin were also significantly improved. Moreover, SEM revealed that the surface of succinylated rice glutelin had small pits and protrusions. These results suggest that succinylation can effectively improve the functional properties of rice glutelin, which will facilitate its application in the food industry.

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“…(2020) and Sebii et al. (2021) studied the effect of ultrasound on chickpea and date palm pollen protein isolates, respectively. In both studies, were observed incresed of the storage (G') and loss (G'') moduli by effect of ultrasound were observed, as well as the rise values of these moduli when the frequency augmented.…”

Section: Introductionmentioning

confidence: 99%

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

et al. 2023

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The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those that show both elastic and viscous behavior, such as proteins. To improve the functional properties, including the rheological ones, proteins have been subjected to some physical treatments, such as ultrasound, which is considered an emerging green technology. Changes in the properties of proteins by high‐intensity ultrasound vary according to the equipment used, power, frequency, and time of sonication, as well as the intrinsic characteristics of the studied proteins. As pretreatment, ultrasound affects the rheological properties of proteins such as viscosity and storage and loss moduli due to the structural modification of its polypeptide chain, as a consequence of the cavitation phenomenon. In this review, we present the main results of the effect of high‐intensity ultrasound on the rheological properties of animal and vegetable proteins subjected to different conditions such as ultrasound device, power, frequency, wave amplitude, and exposure time mainly. In this context, the information from studies of the impact of ultrasound on the rheological properties of proteins from animal and vegetable sources is important to diversify its possible use as a food ingredient.

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Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate

Cited by 7 publications

References 22 publications

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Improving the functional properties of rice glutelin: impact of succinic anhydride modification

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

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