Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
TL;DR: In this article, the effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W) and time (15 or 30 min) on functional and structural properties of reconstituted soy protein isolate (SPI) dispersions were examined.
About: This article is published in Food Hydrocolloids.The article was published on 2013-03-01. It has received 542 citations till now.
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TL;DR: In this paper, the effects of low-frequency (20 kHz) ultrasonication applied at various powers (150, 300, or 450 W) and for different durations (12 or 24 min) on the functional and structural properties of black-bean protein isolate (BBPI) dispersions were compared.
395 citations
TL;DR: In this article, the ultrasonic effect on physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG), and egg white protein (EWP) was investigated.
354 citations
Cites background from "Effects of ultrasound on structural..."
...Ultrasound treatment of food proteins has been related to affect the physicochemical properties of a number of protein sources including soy protein isolate/concentrate (including soy flakes; Arzeni, Martínez, et al., 2012; Hu et al., 2013; Jambrak, Lelas, Mason, Kre si c, & Badanjak, 2009; Karki et al., 2009, 2010) and egg white protein (Arzeni, Martínez, et al....
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...…properties of a number of protein sources including soy protein isolate/concentrate (including soy flakes; Arzeni, Martínez, et al., 2012; Hu et al., 2013; Jambrak, Lelas, Mason, Kre si c, & Badanjak, 2009; Karki et al., 2009, 2010) and egg white protein (Arzeni, Martínez, et al.,…...
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...Similarly, Karki et al. (2010) and Hu et al. (2013) observed no significant changes in the primary protein structure molecular weight profile of ultrasound treated soy protein....
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TL;DR: The soluble PPI obtained through this process may be a promising emulsifier for the enrichment of fat-soluble nutrients in foods through pH-shifting and ultrasound combined treatment.
238 citations
TL;DR: In this paper, high-intensity ultrasound (HUS) pre-treatments of soy protein isolate (SPI) changed the particle distribution and reduced particle size of SPI dispersions.
203 citations
TL;DR: Low field NMR data showed that bound water had lower water mobility and was more closely associated with proteins in HIU treated MP gel, while the proportions of immobilized water and free water had their maximum and minimum value, respectively, at 600W.
197 citations
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TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
Abstract: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products. Four major components of the head are cleaved during the process of assembly, apparently after the precursor proteins have assembled into some large intermediate structure.
232,912 citations
Journal Article•
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.
Abstract: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products. Four major components of the head are cleaved during the process of assembly, apparently after the precursor proteins have assembled into some large intermediate structure.
203,017 citations
TL;DR: The effective hydrophobicity determined fluorometrically showed significant correlations with interfacial tension and emulsifying activity of the proteins studied.
1,238 citations
TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.
Abstract: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing, manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand-binding, and film formation. These properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition, structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications (e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.
1,194 citations
TL;DR: A better understanding of the complex physicochemical mechanism of the action of high-intensity ultrasound and its effect on technological and functional properties of food would also contribute to reinforce the future presence of ultrasonic technologies in the food industry.
Abstract: This review is a comprehensive survey on the latest and more recent applications of ultrasound (US) on technological properties and bioactivity of food. Apart from a brief discussion on the fundamentals of ultrasound technology, examples have been set out on the physical effects of US on the improvement of food technological properties such as emulsification ability, solubility and texture, as well as on applications such as homogenization, viscosity alteration, extraction, drying, crystallization and defoaming. Among them, special emphasis has been placed on ultrasound assisted extraction (UAE). Nowadays, developments in ultrasonic equipment are such that it is feasible to consider commercial opportunities based on industrial-scale ultrasonic-aided extraction of bioactives, with worthwhile economics gains. Additionally, the initial restrictions associated to ultrasonically generated radicals in UAE have now been explored to enhance the functionality of some types of food. Finally, and despite the improved equipment design and the higher efficiencies of US systems currently used for other applications, a better understanding of the complex physicochemical mechanism of the action of high-intensity ultrasound and its effect on technological and functional properties of food would also contribute to reinforce the future presence of ultrasonic technologies in the food industry.
812 citations