Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate
In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil se...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-03-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722000694 |
| _version_ | 1828858367727108096 |
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| author | Nitzia Thalía Flores-Jiménez José Armando Ulloa Judith Esmeralda Urías-Silvas José Carmen Ramírez-Ramírez Pedro Ulises Bautista-Rosales Ranferi Gutiérrez-Leyva |
| author_facet | Nitzia Thalía Flores-Jiménez José Armando Ulloa Judith Esmeralda Urías-Silvas José Carmen Ramírez-Ramírez Pedro Ulises Bautista-Rosales Ranferi Gutiérrez-Leyva |
| author_sort | Nitzia Thalía Flores-Jiménez |
| collection | DOAJ |
| description | In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil seed flour. GSPI suspensions (10%) were sonicated with a probe (20 kHz) at 3 power levels (200 W, 400 W, 600 W) for 15 and 30 min, in addition, to control treatment without ultrasound. Moisture content, water activity, bulk and compact densities and the L*, a* and b* color parameters of the GSPI decreased due to the ultrasound. Glutelin (61.1%) was the main protein fraction in GSPI. Results through Fourier transform infrared and fluorescence spectroscopy showed that ultrasound modified the secondary and tertiary protein structures of GSPI, which increased the surface hydrophobicity, molecular flexibility and in vitro digestibility of GSPI proteins by up to 114.8%, 57.3% and 12.5%, respectively. In addition, maximum reductions of 11.9% in particle size and 55.2% in turbidity of GSPI suspensions, as well as larger and more porous aggregates in GSPI lyophilized powders were observed by ultrasound impact. These structural and physicochemical changes had an improvement of up to 115.5% in solubility, 39.8% in oil absorption capacity, while the increases for emulsifying, foaming, gelling, flow and cohesion properties of GSPI were 87.4%, 74.2%, 40.0%, 44.4%, and 8.9%, respectively. The amelioration of the functional properties of GSPI by ultrasound could represent an alternative for its possible use as a food ingredient in industry. |
| first_indexed | 2024-12-13T01:55:16Z |
| format | Article |
| id | doaj.art-5b2b376a089f49858156cb48e388082c |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-13T01:55:16Z |
| publishDate | 2022-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-5b2b376a089f49858156cb48e388082c2022-12-22T00:03:24ZengElsevierUltrasonics Sonochemistry1350-41772022-03-0184105976Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolateNitzia Thalía Flores-Jiménez0José Armando Ulloa1Judith Esmeralda Urías-Silvas2José Carmen Ramírez-Ramírez3Pedro Ulises Bautista-Rosales4Ranferi Gutiérrez-Leyva5Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, MéxicoPosgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, México; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, México; Corresponding author at: Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, México.Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C., Av. Normalistas 800, Colinas de la Normal, Guadalajara 44270, Jalisco, MéxicoUnidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla Km 3.5, Compostela 63700, Nayarit, MéxicoPosgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, Xalisco 63780, Nayarit, México; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, MéxicoUnidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla Km 3.5, Compostela 63700, Nayarit, MéxicoIn this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil seed flour. GSPI suspensions (10%) were sonicated with a probe (20 kHz) at 3 power levels (200 W, 400 W, 600 W) for 15 and 30 min, in addition, to control treatment without ultrasound. Moisture content, water activity, bulk and compact densities and the L*, a* and b* color parameters of the GSPI decreased due to the ultrasound. Glutelin (61.1%) was the main protein fraction in GSPI. Results through Fourier transform infrared and fluorescence spectroscopy showed that ultrasound modified the secondary and tertiary protein structures of GSPI, which increased the surface hydrophobicity, molecular flexibility and in vitro digestibility of GSPI proteins by up to 114.8%, 57.3% and 12.5%, respectively. In addition, maximum reductions of 11.9% in particle size and 55.2% in turbidity of GSPI suspensions, as well as larger and more porous aggregates in GSPI lyophilized powders were observed by ultrasound impact. These structural and physicochemical changes had an improvement of up to 115.5% in solubility, 39.8% in oil absorption capacity, while the increases for emulsifying, foaming, gelling, flow and cohesion properties of GSPI were 87.4%, 74.2%, 40.0%, 44.4%, and 8.9%, respectively. The amelioration of the functional properties of GSPI by ultrasound could represent an alternative for its possible use as a food ingredient in industry.http://www.sciencedirect.com/science/article/pii/S1350417722000694UltrasonicationPithecellobium dulceGuamuchil protein isolatePhysicochemical propertiesFunctional propertiesStructural properties |
| spellingShingle | Nitzia Thalía Flores-Jiménez José Armando Ulloa Judith Esmeralda Urías-Silvas José Carmen Ramírez-Ramírez Pedro Ulises Bautista-Rosales Ranferi Gutiérrez-Leyva Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate Ultrasonics Sonochemistry Ultrasonication Pithecellobium dulce Guamuchil protein isolate Physicochemical properties Functional properties Structural properties |
| title | Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_full | Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_fullStr | Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_full_unstemmed | Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_short | Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_sort | influence of high intensity ultrasound on physicochemical and functional properties of a guamuchil pithecellobium dulce roxb seed protein isolate |
| topic | Ultrasonication Pithecellobium dulce Guamuchil protein isolate Physicochemical properties Functional properties Structural properties |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722000694 |
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