Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates
In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF6] increased by 12.53% as compared to co...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417721000882 |
| _version_ | 1818724895249399808 |
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| author | Wenxue Zhang Liurong Huang Wenwen Chen Jiale Wang Shiheng Wang |
| author_facet | Wenxue Zhang Liurong Huang Wenwen Chen Jiale Wang Shiheng Wang |
| author_sort | Wenxue Zhang |
| collection | DOAJ |
| description | In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF6] increased by 12.53% as compared to control (P < 0.05). More peptides with low molecular weight were obtained, providing support for the changes in DH. The trichloroacetic acid-nitrogen soluble index presented an increase, suggesting a better protein hydrolysate property. The increase in the calcium-binding activity showed the ultrasound-assisted ILs pretreatment could potentially improve bone health. The foaming capacity and stability of SPI hydrolysates pretreated by ultrasound-assisted [BMIM][PF6] always increased remarkably as compared to ultrasound-assisted [BDMIM][Cl] pretreatment. However, the synergistic effect of ultrasound-assisted [BMIM][PF6] on the emulsifying activity and antioxidant activities (DPPH and hydroxyl radical scavenging activity) was not as ideal as ultrasound-assisted [BDMIM][Cl] pretreatment, which may be affected by the structure of peptide. In conclusion, these results indicated the combination of dual-frequency ultrasound and ionic liquids would be a promising method to improve the functional properties of SPI hydrolysates and broaden the application scope of compound modification in proteolysis industry. |
| first_indexed | 2024-12-17T21:33:41Z |
| format | Article |
| id | doaj.art-a55efa0f889a4223a859d30c031bdd43 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-17T21:33:41Z |
| publishDate | 2021-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-a55efa0f889a4223a859d30c031bdd432022-12-21T21:31:48ZengElsevierUltrasonics Sonochemistry1350-41772021-05-0173105546Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysatesWenxue Zhang0Liurong Huang1Wenwen Chen2Jiale Wang3Shiheng Wang4School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Corresponding author at: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, ChinaIn this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF6] increased by 12.53% as compared to control (P < 0.05). More peptides with low molecular weight were obtained, providing support for the changes in DH. The trichloroacetic acid-nitrogen soluble index presented an increase, suggesting a better protein hydrolysate property. The increase in the calcium-binding activity showed the ultrasound-assisted ILs pretreatment could potentially improve bone health. The foaming capacity and stability of SPI hydrolysates pretreated by ultrasound-assisted [BMIM][PF6] always increased remarkably as compared to ultrasound-assisted [BDMIM][Cl] pretreatment. However, the synergistic effect of ultrasound-assisted [BMIM][PF6] on the emulsifying activity and antioxidant activities (DPPH and hydroxyl radical scavenging activity) was not as ideal as ultrasound-assisted [BDMIM][Cl] pretreatment, which may be affected by the structure of peptide. In conclusion, these results indicated the combination of dual-frequency ultrasound and ionic liquids would be a promising method to improve the functional properties of SPI hydrolysates and broaden the application scope of compound modification in proteolysis industry.http://www.sciencedirect.com/science/article/pii/S1350417721000882Soy proteinUltrasoundIonic liquidsFunctional properties |
| spellingShingle | Wenxue Zhang Liurong Huang Wenwen Chen Jiale Wang Shiheng Wang Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates Ultrasonics Sonochemistry Soy protein Ultrasound Ionic liquids Functional properties |
| title | Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates |
| title_full | Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates |
| title_fullStr | Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates |
| title_full_unstemmed | Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates |
| title_short | Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates |
| title_sort | influence of ultrasound assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates |
| topic | Soy protein Ultrasound Ionic liquids Functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S1350417721000882 |
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