Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions

“…For instance, Pezeshk et al [74] found that HIU with pH-shifting treatment not only improved the yield of proteins extracted from rainbow trout filleting by-products, but also effectively enhanced the emulsification and foaming properties of proteins, which was attributed to the fact that unfolded proteins are more susceptible to HIU under extreme pH conditions. Similarly, two recent studies [75] , [76] also found that HIU-assisted pH-shifting facilitated the formation of more viscous interfacial membranes of proteins at the air–water interface and thus enhancing the foaming properties of proteins as the unfolding of protein molecules increased the exposure of their hydrophobic regions. However, compared to glycosylation, the use of green acids/alkalis for pH-shifting needs to be considered in the future to achieve a non-polluting modification process.…”

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

“…Amaranth is currently widely grown all over the world, but mainly in Canada, Mexico, Russia, India, Nepal, China, Indonesia, Malaysia, the Philippines, Kenya, Argentina, Peru, and Australia [ 35 , 64 ]. The world’s largest producer is China [ 64 , 65 ]. Presently, the main consumer market for amaranth seeds is Germany [ 64 ].…”

“…Thus, amaranth grains are used as a starchy raw material for alcohol and alcoholic beverages, for the production of fermented products (for ogi, a traditional product of lactic fermentation of cereal porridge in Africa, or instead of soy in shoyu) [ 60 , 131 ]. Amaranth protein drinks recommended for vegans, coeliac patients and those with lactose intolerance have been developed [ 65 , 88 ].…”

Proteins from Pseudocereal Grains

“…Figueroa-González et al [12] investigated the effects of pH-shifting and ultrasonication treatments on the structure, physicochemical, and foaming properties of amaranth protein. Amaranth protein isolate (83% protein) was obtained from defatted amaranth flour with alkaline extraction-isoelectric precipitation method.…”

“…The foaming capacity and stability of amaranth protein were reported to increase significantly after all treatments except for the acidic pH-shifting treatment. Moreover, treatments applied were indicated to improve the in vitro digestibility of amaranth protein that was attributed to the modifications in protein structure, which lead to increased accessibility to digestive enzymes [12].…”