Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

Physicochemical and Functional Properties of Moringa Seed Protein Treated with Ultrasound

“…The ultrasonic amplitude showed the potential for high MPC modification even though the solute-to-solvent ratio had no impact on protein modification. Lifting the ultrasonic amplitude led to more robust protein denaturation and higher protein modification . The increased solute-to-solvent ratio led to a lower ultrasonic energy density per unit volume, which in turn resulted in a lower level of protein modification.…”

Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound

“…The interactions of water and oil with proteins are very important, since they exert a marked influence on properties such as texture and flavor, which contribute to quality of foods. Such interactions can be estimated through water-absorption ( WAc ) and oil-absorption ( OAc ) capacities [66] . Table 3 shows the influence of HIUson on the WAc of the SSPI.…”

Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability

“…6A, the DPPH radical scavenging activity of SPNP-L was 35.63 ± 2.44%, that of SPNP-M was 25.54 ± 2.40%, that of SPNP-S was 38.22 ± 2.11%, while that of the SPI was 15.07 ± 2.85%. A. Hu and L. Li, 50 found that the DPPH radical scavenging activity of soy protein isolate nanofibrils was about 35%, while the DPPH radical scavenging activity of soy protein isolate nanofibrils increased to more than 38% after ultrasound pretreatment. The DPPH radical scavenging activity was similar to those of SPNP-L and SPNP-S respectively in this work.…”

“…In addition to the study on the emulsion stability of SPNPs, we also conducted the study on the oxidation resistance of SPNPs in emulsions, to provide more theoretical support for the future application of SPNPs in food emulsion systems. The oxidation 50 found that the DPPH radical scavenging activity of soy protein isolate nanofibrils was about 35%, while the DPPH radical scavenging activity of soy protein isolate nanofibrils increased to more than 38% after ultrasound pretreatment. The DPPH radical scavenging activity was similar to those of SPNP-L and SPNP-S respectively in this work.…”