Cargando…
Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates
The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle size and microstructures of the BPIs were also studied to explicate the possible mechanisms of the sonication-i...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7495248/ https://www.ncbi.nlm.nih.gov/pubmed/32971393 http://dx.doi.org/10.1016/j.ultsonch.2020.105348 |
_version_ | 1783582900340391936 |
---|---|
author | Jin, Jian Okagu, Ogadimma D. Yagoub, Abu ElGasim Ahmed Udenigwe, Chibuike C. |
author_facet | Jin, Jian Okagu, Ogadimma D. Yagoub, Abu ElGasim Ahmed Udenigwe, Chibuike C. |
author_sort | Jin, Jian |
collection | PubMed |
description | The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle size and microstructures of the BPIs were also studied to explicate the possible mechanisms of the sonication-induced changes. The results showed that sonication conditions of 20 kHz, pulsed on-time 10 s, off-time 5 s, amplitude of 60% and duration of 10 min (SA6T10) improved the digestibility of BPIs from 41.4% (control) to 58.2%. The tertiary structure analysis showed that sonication exposed the hydrophobic core buried inside the protein molecules and broke the intramolecular crosslinks, based on the increase in the surface hydrophobicity and intrinsic fluorescence and the decrease in the disulphide content. The secondary structure analysis showed that SA6T10 decreased the content of β-turn and β-sheet by 40.9% and 22.4%, respectively, and increased the content of anti-parallel β-sheet, random coil, and α-helix by 40.9%, 30.6%, and 25.5%, respectively. The particle size of the control BPIs (427.7 ± 76.7 nm) increased to 2130.8 ± 356.2 nm in the SA6T10 sonicated sample with a corresponding decrease in the polydispersity index from 0.97 ± 0.04 to 0.51 ± 0.13. Moreover, scanning electron microscopy indicated that sonication broke the macroparticles into smaller fragments and changed the surface state of the proteins. Taken together, sonication has proven to be a promising approach for improving the digestibility of buckwheat proteins, which can be explored as a source of plant-based alternative protein for food applications. |
format | Online Article Text |
id | pubmed-7495248 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-74952482020-09-17 Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates Jin, Jian Okagu, Ogadimma D. Yagoub, Abu ElGasim Ahmed Udenigwe, Chibuike C. Ultrason Sonochem Original Research Article The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle size and microstructures of the BPIs were also studied to explicate the possible mechanisms of the sonication-induced changes. The results showed that sonication conditions of 20 kHz, pulsed on-time 10 s, off-time 5 s, amplitude of 60% and duration of 10 min (SA6T10) improved the digestibility of BPIs from 41.4% (control) to 58.2%. The tertiary structure analysis showed that sonication exposed the hydrophobic core buried inside the protein molecules and broke the intramolecular crosslinks, based on the increase in the surface hydrophobicity and intrinsic fluorescence and the decrease in the disulphide content. The secondary structure analysis showed that SA6T10 decreased the content of β-turn and β-sheet by 40.9% and 22.4%, respectively, and increased the content of anti-parallel β-sheet, random coil, and α-helix by 40.9%, 30.6%, and 25.5%, respectively. The particle size of the control BPIs (427.7 ± 76.7 nm) increased to 2130.8 ± 356.2 nm in the SA6T10 sonicated sample with a corresponding decrease in the polydispersity index from 0.97 ± 0.04 to 0.51 ± 0.13. Moreover, scanning electron microscopy indicated that sonication broke the macroparticles into smaller fragments and changed the surface state of the proteins. Taken together, sonication has proven to be a promising approach for improving the digestibility of buckwheat proteins, which can be explored as a source of plant-based alternative protein for food applications. Elsevier 2020-09-17 /pmc/articles/PMC7495248/ /pubmed/32971393 http://dx.doi.org/10.1016/j.ultsonch.2020.105348 Text en © 2020 Elsevier B.V. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Original Research Article Jin, Jian Okagu, Ogadimma D. Yagoub, Abu ElGasim Ahmed Udenigwe, Chibuike C. Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
title | Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
title_full | Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
title_fullStr | Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
title_full_unstemmed | Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
title_short | Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
title_sort | effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates |
topic | Original Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7495248/ https://www.ncbi.nlm.nih.gov/pubmed/32971393 http://dx.doi.org/10.1016/j.ultsonch.2020.105348 |
work_keys_str_mv | AT jinjian effectsofsonicationontheinvitrodigestibilityandstructuralpropertiesofbuckwheatproteinisolates AT okaguogadimmad effectsofsonicationontheinvitrodigestibilityandstructuralpropertiesofbuckwheatproteinisolates AT yagoubabuelgasimahmed effectsofsonicationontheinvitrodigestibilityandstructuralpropertiesofbuckwheatproteinisolates AT udenigwechibuikec effectsofsonicationontheinvitrodigestibilityandstructuralpropertiesofbuckwheatproteinisolates |