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High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
Abstract
The influence of high intensity ultrasound (HIUS) on physicochemical and functional properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were treated with ultrasound probe (20kHz) and ultrasound bath (40kHz) for 5, 10, 20 and 30min. Thermal stability of protein isolates was reduced as indicated by differential scanning calorimetry. Minimum thermal stability was observed at 20min of sonication and increased further with increase in treatment time indicating aggregation at prolonged sonication. SDS-PAGE profile of proteins showed a significant reduction in molecular weight. Further, surface hydrophobicity and sulfhydryl content increased after HIUS treatment indicating partial unfolding of proteins and reduction in the intermolecular interactions. The particle size analysis showed that HIUS treatment reduced the particle size. Less turbid solution were observed largely due to reduction in particle size. HIUS decreased the available lysine content in protein isolates. Solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and oil binding capacity were improved significantly, while as, water binding capacity was decreased. The effect of HIUS on physicochemical and functional properties of sunflower protein isolates was more pronounced in probe sonication rather than bath sonication. Protein isolates with improved functional properties can be obtained using high intensity ultrasound technology.
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Cited by
Rahman, M. M., & Lamsal, B. P. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12709 · Cited by 438
Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates
Tian, R., Feng, J., Huang, G., Tian, B., Zhang, Y., Jiang, L., & Sui, X. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105202 · Cited by 263
Yang, J., Huang, F., Huang, Q., Ma, D., Chen, Y., Peng, D., Yu, X., Deng, Q., & Geng, F. (2023) · Food Science and Human Wellness · doi:10.1016/j.fshw.2022.07.045 · Cited by 79
Wang, Y.-L., Yang, J.-J., Dai, S.-C., Tong, X.-H., Tian, T., Liang, C.-C., Li, L., Wang, H., & Jiang, L.-Z. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.105961 · Cited by 66
Gulzar, S., Martín-Belloso, O., & Soliva-Fortuny, R. (2024) · Foods · doi:10.3390/foods13030376 · Cited by 60
Karabulut, G., Feng, H., & Yemiş, O. (2022) · Plant Foods for Human Nutrition · doi:10.1007/s11130-022-01017-7 · Cited by 60
Xia, E., Zhai, L., Huang, Z., Liang, H., Yang, H., Song, G., Li, W., & Tang, H. (2019) · BioMed Research International · doi:10.1155/2019/6424651 · Cited by 44
Ultrasound-induced changes in the structure and functionality of starch and protein
Zhu, M., Xiong, W., Devkota, L., & Dhital, S. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112111 · Cited by 40
Yuan, Y., Hu, T., Cheng, X., Su, H., Xie, Y., & Hu, H. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112247 · Cited by 11
Metadata
- Authors
- Malik, M. A., Sharma, H. K., & Saini, C. S.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2017-11
- Volume
- 39
- Pages
- 511-519
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W2615334685
- Cited by
- 366
- References
- 0
- FWCI
- 17.06
- Type
- journal article
- Language
- en
- Open access
- closed
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