Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate
In the present study, the application of high-intensity ultrasound (USon) on the rheological properties of guamuchil seed protein isolate (GPI) was evaluated. GPI dispersions (30% w/v) were subjected to USon treatments (20 kHz; 200, 400, and 600 W) for 15 and 30 min. Strain, frequency, and temperatu...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2183171 |
| _version_ | 1826908901767905280 |
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| author | Nitzia Thalía Flores-Jiménez José Armando Ulloa Rosa Isela Ortiz-Basurto Judith Esmeralda Urías-Silvas |
| author_facet | Nitzia Thalía Flores-Jiménez José Armando Ulloa Rosa Isela Ortiz-Basurto Judith Esmeralda Urías-Silvas |
| author_sort | Nitzia Thalía Flores-Jiménez |
| collection | DOAJ |
| description | In the present study, the application of high-intensity ultrasound (USon) on the rheological properties of guamuchil seed protein isolate (GPI) was evaluated. GPI dispersions (30% w/v) were subjected to USon treatments (20 kHz; 200, 400, and 600 W) for 15 and 30 min. Strain, frequency, and temperature sweep tests showed that the storage (G) and loss (G”) moduli increased, while loss tangent (Tan δ) decreased by USon. The results showed a dominance of G’ over G”, indicating the formation of a stronger and more elastic dispersion due to USon, especially at high power (600 W for 15 and 30 min). Compared to native GPI, the USon treatments that caused the largest decreases in apparent viscosity (ηapp) and the most notable shear thinning behavior were at low (200 W) and high (600 W) power. The modification of the rheological characteristics of GPI by USon could be associated with structural changes, which modifies the inter and intramolecular interactions. The rheologically improved GPI by USon could represent an alternative to diversify its possible use as a new food ingredient. |
| first_indexed | 2024-03-11T18:20:04Z |
| format | Article |
| id | doaj.art-60569a10dba145bda93a7d5797eb2ab9 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-17T09:31:27Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-60569a10dba145bda93a7d5797eb2ab92025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126173975110.1080/10942912.2023.2183171Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolateNitzia Thalía Flores-Jiménez0José Armando Ulloa1Rosa Isela Ortiz-Basurto2Judith Esmeralda Urías-Silvas3Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Nayarit, MéxicoPrograma de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Nayarit, MéxicoLaboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e Investigación, TecNM/Instituto Tecnológico de Tepic, Nayarit, MéxicoDepartamento de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C, Guadalajara, MéxicoIn the present study, the application of high-intensity ultrasound (USon) on the rheological properties of guamuchil seed protein isolate (GPI) was evaluated. GPI dispersions (30% w/v) were subjected to USon treatments (20 kHz; 200, 400, and 600 W) for 15 and 30 min. Strain, frequency, and temperature sweep tests showed that the storage (G) and loss (G”) moduli increased, while loss tangent (Tan δ) decreased by USon. The results showed a dominance of G’ over G”, indicating the formation of a stronger and more elastic dispersion due to USon, especially at high power (600 W for 15 and 30 min). Compared to native GPI, the USon treatments that caused the largest decreases in apparent viscosity (ηapp) and the most notable shear thinning behavior were at low (200 W) and high (600 W) power. The modification of the rheological characteristics of GPI by USon could be associated with structural changes, which modifies the inter and intramolecular interactions. The rheologically improved GPI by USon could represent an alternative to diversify its possible use as a new food ingredient.https://www.tandfonline.com/doi/10.1080/10942912.2023.2183171High-intensity ultrasoundRheological propertiesViscoelasticityApparent viscosityPhitecellobium dulceGuamuchil protein isolate |
| spellingShingle | Nitzia Thalía Flores-Jiménez José Armando Ulloa Rosa Isela Ortiz-Basurto Judith Esmeralda Urías-Silvas Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate International Journal of Food Properties High-intensity ultrasound Rheological properties Viscoelasticity Apparent viscosity Phitecellobium dulce Guamuchil protein isolate |
| title | Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_full | Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_fullStr | Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_full_unstemmed | Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_short | Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate |
| title_sort | application of high intensity ultrasound to modify the rheological properties of a guamuchil pithecellobium dulce roxb seed protein isolate |
| topic | High-intensity ultrasound Rheological properties Viscoelasticity Apparent viscosity Phitecellobium dulce Guamuchil protein isolate |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2183171 |
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