Effects of high-intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

2018 ◽  
Vol 95 (4) ◽  
pp. 518-526 ◽  
Author(s):  
Xuan Li ◽  
Siying Da ◽  
Chen Li ◽  
Feng Xue ◽  
Tianli Zang
Keyword(s):  
Power Output ◽  
High Intensity ◽  
Antioxidant Properties ◽  
Chenopodium Quinoa ◽  
Protein Isolate ◽  
High Intensity Ultrasound ◽  
Different Levels ◽  
Ultrasound Pretreatment

scholarly journals Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

2021 ◽  
pp. 105871
Author(s):  
Tong Wang ◽  
Ning Wang ◽  
Na Li ◽  
Xiaorui Ji ◽  
Hongwei Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soy Protein ◽  
High Intensity ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound

scholarly journals High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 839
Author(s):  
Wenjie Xia ◽  
Siyi Pan ◽  
Zhe Cheng ◽  
Yan Tian ◽  
Xingjian Huang
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Disulfide Bonds ◽  
Hydrophobic Interactions ◽  
Early Stage ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound ◽  
Gelling Properties ◽  
Novel Method

In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, and 40 min) on the physical, structural, and aggregation properties of DGH were investigated with the aim to reveal the influence of the selectively hydrolyzing glycinin component on the HIU treatment of soy protein. The effects of HIU on DGH and a control SPI (CSPI) were both time-dependent. HIU induced the formation of soluble aggregates in both samples at an early stage, while it dissociated these newly formed aggregates after a longer duration. Selectively hydrolyzing glycinin contributed to the soluble aggregation by exposing the compact protein structure and producing small protein fractions. The larger extent of hydrophobic interactions and disulfide bonds imparted a higher stability to the soluble protein aggregates formed in DGH. As a result, DGH displayed more ordered secondary structures, a higher solubility, and better gelling properties after the HIU treatment, especially at 20 min. The results of this study will be beneficial to the scientific community as well as industrial application.

High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio

2016 ◽  
Vol 56 ◽  
pp. 1-3 ◽  
Author(s):  
Rikke P. Frydenberg ◽  
Marianne Hammershøj ◽  
Ulf Andersen ◽  
Lars Wiking
Keyword(s):  
Whey Protein ◽  
High Intensity ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound ◽  
Β Lactoglobulin

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109563 ◽  
Author(s):  
Yuntao Wang ◽  
Yingjuan Wang ◽  
Ke Li ◽  
Yanhong Bai ◽  
Bin Li ◽  
...  
Keyword(s):  
High Intensity ◽  
Protein Isolate ◽  
High Intensity Ultrasound ◽  
Gel Properties

Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate

2019 ◽  
Vol 121 ◽  
pp. 947-956 ◽  
Author(s):  
Nitzia Thalía Flores-Jiménez ◽  
José Armando Ulloa ◽  
Judith Esmeralda Urías Silvas ◽  
José Carmen Ramírez Ramírez ◽  
Petra Rosas Ulloa ◽  
...  
Keyword(s):  
Brassica Napus ◽  
Structural Properties ◽  
High Intensity ◽  
Protein Isolate ◽  
High Intensity Ultrasound ◽  
Brassica Napus L ◽  
L Protein

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

2018 ◽  
Vol 109 ◽  
pp. 260-267 ◽  
Author(s):  
Ting Xiong ◽  
Wenfei Xiong ◽  
Mengting Ge ◽  
Junhao Xia ◽  
Bin Li ◽  
...  
Keyword(s):  
High Intensity ◽  
Protein Isolate ◽  
Foaming Properties ◽  
High Intensity Ultrasound ◽  
Pea Protein ◽  
Pea Protein Isolate

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

2016 ◽  
Vol 29 ◽  
pp. 380-387 ◽  
Author(s):  
Peipei Zhang ◽  
Tan Hu ◽  
Shaolong Feng ◽  
Qi Xu ◽  
Ting Zheng ◽  
...  
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound
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