Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Abstract

Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with and without pH-shifting to 3, 7 and 9 aiming at investigating their impact on primary protein structure, protein solubility, particle size and colloidal stability of an air-classified protein-enriched barley fraction and a barley protein isolate. Shifting the pH of sample dispersion to 9 followed by neutralisation to pH 7 improved protein solubility and colloidal stability of the isolate whereas it had less impact on the protein-enriched fraction. Ultrasound treatment improved both protein solubility and colloidal stability of the protein-enriched fraction at alkaline pH and particle size reduction by ultrasonication was observed at all the studied pH-values. For protein isolate, ultrasonication improved protein solubility at all pH-values and colloidal stability was improved at acidic and neutral pH whereas the sample was inherently stable at alkaline pH. The protein profiles of both ingredients remained unaffected by ultrasound treatment. The results suggest adopting ultrasonication as a promising tool for improving applicability of barley protein ingredients in liquid food systems.

Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

“…Extraction of quinoa proteins was carried out as described by Silventoinen, & Sozer [ 22 ]. The quinoa seeds was crushed, sifted using a 60-mesh sieve, and degreased with petroleum ether (Auto fat analyzer, Sex 406, Jinan Haineng Instrument Co., Ltd., Jinan, China).…”

Effect of Germination Time on Physicochemical, Electrophoretic, Rheological, and Functional Performance of Chickpea Protein Isolates

“…The pulse protein has an important role in nutrition, and its techno-functional properties have a potential impact on the food system . In the food industry, proteins are processed and modified using physical, chemical, and enzymatic methods to improve their functional properties and food applications. − The modification of several proteins including peanut protein, fava bean protein, soy protein, rice protein, rapeseed protein, and barley protein using different processing treatments was done to improve their functional properties and to boost their application in the development of novel foods. Incorporation of protein derived from germinated chickpea was found to enhance the qualities of the developed product, including nutritional, sensory, and consumer acceptability .…”

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

“…Therefore, ultrasound treatment has been shown to enhance the solubility of proteins in several studies [ 8 , 16 , 17 ]. Furthermore, it was shown that the efficiency of the pH shifting processing on pea protein [ 8 ], soy protein [ 6 ], and barley protein isolate [ 18 ] was enhanced when combined with ultrasound treatment.…”