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The functional modification of legume proteins by ultrasonication: A review

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Gharibzahedi, Seyed Mohammad Taghi, Smith, Brennan·2020·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2020.02.002
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Abstract

Abstract Background The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal derived proteins, and can be more economical. However, nutritional and technological improvement of legume proteins (LPs) is needed to modify their structure and function. Ultrasound is a promising non-thermal system that has attracted considerable interest worldwide in preparing highly functional LPs. Scope and approach The ultrasonication effect on the improvement of physicochemical (free sulfhydryl content, surface hydrophobicity, surface tension, particle size, turbidity, viscosity and rheology), thermal, microstructure, and techno-functional properties (solubility, water (WHC), and oil (OHC) holding capacity, emulsifying activity index (EAI), emulsion stability index (ESI), foaming capacity (FC) and stability (FS), and gel strength) of pulses and soy protein was comprehensively reviewed. The future research needs, existing challenges, and practical solutions related to the utilization of this green technology in the functionality and enhancement of LPs were also elucidated. Key findings and conclusions High-intensity ultrasonic treatment, as a result of cavitational forces, can reduce the particle size, surface tension, turbidity, and viscosity of LP-based solutions with a significant increase in free sulfhydryl and hydrophobic groups on LPs surface. The partial unfolding and structural changes along with the break-up and re-formation of inter-molecular bonds resulted in different microstructures from large, irregular aggregates to small, uniform particles. A significantly improved solubility, WHC, OHC, EAI, ESI, FC, FS and gel strength was found for most LPs treated with ultrasonication.

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Metadata

Authors
Gharibzahedi, S. M. T., & Smith, B.
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2020-04
Volume
98
Pages
107-116
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2020.02.002
OpenAlex
W3006611837
Cited by
320
References
3
FWCI
18.41
Type
journal article
Language
en
Open access
bronze
Licence
Funders
Agricultural Research Service

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Gharibzahedi, S. M. T., & Smith, B. (2020). The functional modification of legume proteins by ultrasonication: A review. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2020.02.002

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