Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Li-Hui Sun ◽  
Feng Yu ◽  
Yu-Ying Wang ◽  
Shi-Wen Lv ◽  
Lei-Yu He
Keyword(s):  
Rice Bran ◽  
Protein Solubility ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Emulsifying Properties ◽  
Ultrasound Assisted Extraction ◽  
Suitable Alternative ◽  
Rice Bran Protein ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.

scholarly journals Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Passakorn Kingwascharapong ◽  
Manat Chaijan ◽  
Supatra Karnjanapratum
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Surface Hydrophobicity ◽  
Molecular Characteristics ◽  
Ultrasound Assisted Extraction ◽  
Antioxidative Properties ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Nonessential Amino Acids ◽  
The Impact

AbstractImpact of ultrasound-assisted process (UAP) on yield, functional properties, antioxidant properties and molecular characteristics of protein extracted from Bombay locusts (BL) (Patanga succinta L.) was studied. Different conditions of UAP were implemented for different amplitudes (40–60%) and times (10–30 min) during aqueous extraction. Notably, UAP could enhance yield and protein recovery, compared with those from typical process (TP) (continuously stirred at 100 rpm at room temperature for 1 h). UAP conditions used governed the change of surface hydrophobicity and free α-amino content of BL. UAP could improve solubility of BL, especially at pH levels higher than 2. UAP had no significant (p > 0.05) detrimental effects on foaming capacity and stability of BL. Nevertheless, UAP, particularly at 50–60% amplitudes, affected the emulsion activity and stability of BL. UAP provided BL with high radical scavenging activities and good electron donating ability, especially that from 60% amplitude for 20 min (UAP-60/20). UAP-60/20 showed the impact on change of isoelectric point and molecular characteristic monitored by Fourier transform infrared (FTIR) of BL, compared to those from TP. In addition, BL was also an excellent source of both essential and nonessential amino acids. Therefore, UAP potentially enhanced BL extraction efficiency, resulting the BL with good functional and antioxidative properties.

scholarly journals Effect of temperature and time treatment of Ultrasound-assisted extraction on the properties of bengkoang water-soluble polysaccharides

2021 ◽  
Vol 332 ◽  
pp. 08004
Author(s):  
Adrian Hilman ◽  
Ismed Suhaidi ◽  
Azhari ◽  
Kridsada Keawyok
Keyword(s):  
Absorption Capacity ◽  
Water Soluble ◽  
Effect Of Temperature ◽  
Morphological Observation ◽  
Ultrasound Assisted Extraction ◽  
Time Treatment ◽  
Assisted Extraction ◽  
Soluble Polysaccharide ◽  
Ultrasound Assisted ◽  
Zero Hunger

Zero Hunger as the SDG program aims to prevent global need with innovation to exploit and promote local food uses of all available underutilized food crops. A water-soluble polysaccharide is included in bengkoang (Pachyrhizus erosus) soluble fibres. Previous studies reported that ultrasound-assisted extraction impacts starch depending on several factors such as temperatures and times. The research aims to obtain bengkoang oligosaccharide compounds by ultrasound-assisted extraction with different treatment of temperatures and times. The results of the moisture degree were decreasing the moisture degree might be attributed to the increasing temperature and time treatment of ultrasound-assisted extraction. It increases the water absorption capacity of the modified starch by sonication and is also related to the size of the starch granules. The results of the FTIR graph test show that some of the granules have cracks and small depressions on the surface that are visible in the middle and corners after being treated with sonication. The results of the morphological observation show that after treatment of sonication in water appear minor cracks and scratches. Some water-soluble polysaccharide granules are transformed into gelatinization form that makes granule shape irregular and has small visible cracks in the central part.

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