Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication
Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure v...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722003169 |
| _version_ | 1811310795200397312 |
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| author | Min-Ji Kim Weon-Sun Shin |
| author_facet | Min-Ji Kim Weon-Sun Shin |
| author_sort | Min-Ji Kim |
| collection | DOAJ |
| description | Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and functional properties were investigated. Ultrasonication left the primary structure intact but altered the secondary and tertiary structures of the PBSA; α-helix and β-sheet contents decreased, random coil contents increased, and buried non-polar amino acid residues were exposed. Moreover, ultrasound promoted an increase in free sulfhydryl content and a reduction in particle size. Consequently, functional properties, such as solubility, emulsion stability, and foaming performance were improved by modifying the structure and physicochemical properties of PBSA. This work demonstrates the potential of ultrasound, which is favorable for modifying the spatial conformation and related functionalities of proteins, thus meeting the needs of manufacturers to use function-enhanced proteins as food additives. |
| first_indexed | 2024-04-13T10:05:29Z |
| format | Article |
| id | doaj.art-5d40e1c048b2406383469c11da1bb392 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-13T10:05:29Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-5d40e1c048b2406383469c11da1bb3922022-12-22T02:51:06ZengElsevierUltrasonics Sonochemistry1350-41772022-12-0191106220Structural and functional modification of proteins from black soybean Aquasoya via ultrasonicationMin-Ji Kim0Weon-Sun Shin1Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of KoreaCorresponding author at: Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea.; Department of Food & Nutrition, College of Human Ecology, Hanyang University, Republic of KoreaPlant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and functional properties were investigated. Ultrasonication left the primary structure intact but altered the secondary and tertiary structures of the PBSA; α-helix and β-sheet contents decreased, random coil contents increased, and buried non-polar amino acid residues were exposed. Moreover, ultrasound promoted an increase in free sulfhydryl content and a reduction in particle size. Consequently, functional properties, such as solubility, emulsion stability, and foaming performance were improved by modifying the structure and physicochemical properties of PBSA. This work demonstrates the potential of ultrasound, which is favorable for modifying the spatial conformation and related functionalities of proteins, thus meeting the needs of manufacturers to use function-enhanced proteins as food additives.http://www.sciencedirect.com/science/article/pii/S1350417722003169AquasoyaBy-productUltrasoundProtein structurePhysicochemical propertiesFoaming properties |
| spellingShingle | Min-Ji Kim Weon-Sun Shin Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication Ultrasonics Sonochemistry Aquasoya By-product Ultrasound Protein structure Physicochemical properties Foaming properties |
| title | Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication |
| title_full | Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication |
| title_fullStr | Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication |
| title_full_unstemmed | Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication |
| title_short | Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication |
| title_sort | structural and functional modification of proteins from black soybean aquasoya via ultrasonication |
| topic | Aquasoya By-product Ultrasound Protein structure Physicochemical properties Foaming properties |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722003169 |
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