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High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Martínez-Velasco, Alejandro, Lobato-Calleros, Consuelo, Hernández-Rodríguez, Blanca E., Román-Guerrero, Angélica, Alvarez-Ramirez, Jose, Vernon-Carter, E. Jaime·2018·Ultrasonics Sonochemistry
DOI 10.1016/j.ultsonch.2018.02.007
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Abstract

Response surface methodology was used for establishing the amplitude (72.67%) and time (17.29 min) high-intensity ultrasound (HIUS) conditions leading to an optimized faba bean protein isolate (OFPI) with lower interfacial tension, zeta potential and viscosity, and higher solubility than native faba bean protein isolate (NFPI). OFPI showed significantly higher adsorption dynamics at the air-water interface, and produced foam with significant smaller bubble diameter, higher overrun, stability and yield stress, and lower liquid drainage than NFPI. Fourier Transform Spectroscopy (FT-IR) revealed that the secondary structure of OFPI deferred from NFPI in terms of increases in β conformations (6.61% β-sheet, 19.6% β-turn, 0.8% anti-parallel β-sheet) and decreases in inter-molecular aggregates (43.54%). Multienzyme study pinpointed that the structural changes could have induced a decrease on the relative protein digestibility of OFPI respect that of NFPI. The results of this work demonstrate that HIUS technology improves the surface and foaming properties of faba bean protein isolate, which may favour the revalorisation of this crop.

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Metadata

Authors
Martínez-Velasco, A., Lobato-Calleros, C., Hernández-Rodríguez, B. E., Román-Guerrero, A., Alvarez-Ramirez, J., & Vernon-Carter, E. J.
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2018-06
Volume
44
Pages
97-105
ISSN
1350-4177 (ISSN-L)
DOI
10.1016/j.ultsonch.2018.02.007
OpenAlex
W2790395471
Cited by
320
References
0
FWCI
15.95
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Funders
Consejo Nacional de Ciencia y Tecnología

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CoChat. (2026). Citation check: High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes. https://app.cochat.ai/papers/10.1016/j.ultsonch.2018.02.007
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Martínez-Velasco, A., Lobato-Calleros, C., Hernández-Rodríguez, B. E., Román-Guerrero, A., Alvarez-Ramirez, J., & Vernon-Carter, E. J. (2018). High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2018.02.007

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