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Cited by 553

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Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

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Jiang, Shanshan, Ding, Junzhou, Andrade, Juan, Rababah, Taha M., Almajwal, Ali, Abulmeaty, Mahmoud M., Feng, Hao·2017·Ultrasonics Sonochemistry

Abstract

The effect of a pH-shifting and ultrasound combined process on the functional properties and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to pH 2, 4, 10, or 12, treated by power ultrasound for 5min, and incubated for 1h before the sample pH was brought back to neutral. After treatment, water solubility, protein aggregate size, solution turbidity, surface hydrophobicity (Ho), free sulfhydryl content (SH), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the soluble PPI were determined. pH-shifting at pH 12 and ultrasound combined treatment (pH12-US) significantly improved protein properties, while property modification of the samples treated under acidic conditions was less pronounced. The pH12-US treated PPI had a solubility seven times higher than the control, reaching an average particle size of 45.2nm. In addition, the pH12-US treated PPI significantly improved Ho due to disulfide bonds disruption, and produced more protein sub-units than other treatments. The soluble PPI obtained through this process may be a promising emulsifier for the enrichment of fat-soluble nutrients in foods.

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Metadata

Authors
Jiang, S., Ding, J., Andrade, J., Rababah, T. M., Almajwal, A., Abulmeaty, M. M., & Feng, H.
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2017-09
Volume
38
Pages
835-842
ISSN
1350-4177 (ISSN-L)
OpenAlex
W2602372364
Cited by
553
References
6
FWCI
18.18
Type
journal article
Language
en
Open access
hybrid
Licence

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CoChat. (2026). Citation check: Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. https://app.cochat.ai/papers/10.1016/j.ultsonch.2017.03.046
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Jiang, S., Ding, J., Andrade, J., Rababah, T. M., Almajwal, A., Abulmeaty, M. M., & Feng, H. (2017). Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2017.03.046

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