Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound

2018 ◽  
Vol 81 ◽  
pp. 229-241 ◽  
Author(s):  
Mudasir Ahmad Malik ◽  
Charanjiv Singh Saini
Keyword(s):  
Structural Properties ◽  
High Intensity ◽  
Sunflower Meal ◽  
High Intensity Ultrasound ◽  
Protein Isolates ◽  
Meal Effect

scholarly journals Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3637
Author(s):  
Xinhui Zhou ◽  
Cuina Wang ◽  
Xiaomeng Sun ◽  
Zixuan Zhao ◽  
Mingruo Guo
Keyword(s):  
Thermal Stability ◽  
Structural Properties ◽  
High Intensity ◽  
Structural Changes ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Goat Milk ◽  
High Intensity Ultrasound ◽  
Hydrophobicity Index ◽  
Β Lactoglobulin

This study aimed to compare the effects of high intensity ultrasound (HIU) applied at various amplitudes (20~40%) and for different durations (1~10 min) on the physiochemical and structural properties of goat milk β-lactoglobulin. No significant change was observed in the protein electrophoretic patterns by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Deconvolution and second derivative of the Fourier transform infrared spectra (FTIR) showed that the percentage of β-sheet of goat milk β-lactoglobulin was significantly decreased while those of α-helix and random coils increased after HIU treatment The surface hydrophobicity index and intrinsic fluorescence intensity of samples was enhanced and increased with increasing HIU amplitude or time. Differential scanning calorimetry (DSC) results exhibited that HIU treatments improved the thermal stability of goat milk β-lactoglobulin. Transmission electron microscopy (TEM) of samples showed that the goat milk β-lactoglobulin microstructure had changed and it contained larger aggregates when compared with the untreated goat milk β-lactoglobulin sample. Data suggested that HIU treatments resulted in secondary and tertiary structural changes of goat milk β-lactoglobulin and improved its thermal stability.

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 the Gel and Structural Properties ofCtenopharyngodon idellusMyofibrillar Protein

2016 ◽  
Vol 41 (1) ◽  
pp. e12288 ◽  
Author(s):  
Qing-Hui Wen ◽  
Zong-Cai Tu ◽  
Lu Zhang ◽  
Hui Wang ◽  
Hai-Xia Chang
Keyword(s):  
Structural Properties ◽  
High Intensity ◽  
High Intensity Ultrasound

Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream

2018 ◽  
Vol 78 ◽  
pp. 152-158 ◽  
Author(s):  
Amir Amiri ◽  
Alireza Mousakhani-Ganjeh ◽  
Sara Torbati ◽  
Gelareh Ghaffarinejhad ◽  
Reza Esmaeilzadeh Kenari
Keyword(s):  
Structural Properties ◽  
High Intensity ◽  
High Intensity Ultrasound ◽  
Whipped Cream

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

2016 ◽  
Vol 192 ◽  
pp. 415-423 ◽  
Author(s):  
Rikke P. Frydenberg ◽  
Marianne Hammershøj ◽  
Ulf Andersen ◽  
Marie T. Greve ◽  
Lars Wiking
Keyword(s):  
Whey Protein ◽  
High Intensity ◽  
Protein Denaturation ◽  
High Intensity Ultrasound ◽  
Protein Isolates ◽  
Whey Protein Isolates
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