2020
DOI: 10.3390/foods9121908
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Abstract: Ultrasonic (US) treatment was combined with pH shifting (pHS) and mild thermal (40 °C) (T40) treatment (US/T40/pHS) to improve the solubility of potato protein. The effects of the ultrasonication frequency, ultrasonication time, and incorporation sequence on the solubility of potato protein were investigated. The results showed that online US/T40/pHS treatment resulted in higher solubility of potato protein and enhanced free amino group release during in vitro digestion. The solubility of potato protein treate… Show more

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Cited by 31 publications
(17 citation statements)
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“…The addition of ultrasonication led to an increase in staining intensity above 250 kDa in samples shifted to pH 2, 4, and 12. The creation of aggregates by ultrasonication agrees with previous studies done with soy, hemp, pea, and potato protein [ 23 , 24 , 46 ]. Based on the solubility data, the increase in aggregation at pH 2, 4, and 12 led to an overall decrease in solubility compared to the control or ultrasonication only samples.…”
Section: Resultssupporting
confidence: 90%
See 3 more Smart Citations
“…The addition of ultrasonication led to an increase in staining intensity above 250 kDa in samples shifted to pH 2, 4, and 12. The creation of aggregates by ultrasonication agrees with previous studies done with soy, hemp, pea, and potato protein [ 23 , 24 , 46 ]. Based on the solubility data, the increase in aggregation at pH 2, 4, and 12 led to an overall decrease in solubility compared to the control or ultrasonication only samples.…”
Section: Resultssupporting
confidence: 90%
“…In consistence with the present study, they found an upward trend in surface hydrophobicity as the time and amplitude were increased. In another study, Mao et al [ 23 ] applied ultrasound at 20 kHz frequency and different power output levels (200, 400, 600, 800, and 950 W) for 60 min (2 s: 2 s off/on cycles) to cod protein samples and detected the similar trends in increasing ultrasonic power.…”
Section: Resultsmentioning
confidence: 88%
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“…In particular, static digestion model is widely used to evaluate the effect of food processing on the nutrient bioaccessibility (nutrient released from the food matrix), bioavailability (including nutrient absorption), or allergenic peptides. Several food processing techniques, such as heat-treatment [27][28][29][30], drying [31], curing/aging [32], ultrasonication [33,34], and protein extraction [35], have been employed for numerous food products.…”
Section: Static Digestion Modelmentioning
confidence: 99%