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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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Autores principales: Thalía Flores-Jiménez, Nitzia, Armando Ulloa, José, Esmeralda Urías-Silvas, Judith, Carmen Ramírez-Ramírez, José, Ulises Bautista-Rosales, Pedro, Gutiérrez-Leyva, Ranferi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913353/
https://www.ncbi.nlm.nih.gov/pubmed/35272239
http://dx.doi.org/10.1016/j.ultsonch.2022.105976
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author Thalía Flores-Jiménez, Nitzia
Armando Ulloa, José
Esmeralda Urías-Silvas, Judith
Carmen Ramírez-Ramírez, José
Ulises Bautista-Rosales, Pedro
Gutiérrez-Leyva, Ranferi
author_facet Thalía Flores-Jiménez, Nitzia
Armando Ulloa, José
Esmeralda Urías-Silvas, Judith
Carmen Ramírez-Ramírez, José
Ulises Bautista-Rosales, Pedro
Gutiérrez-Leyva, Ranferi
author_sort Thalía Flores-Jiménez, Nitzia
collection PubMed
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.
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spelling pubmed-89133532022-03-12 Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate Thalía Flores-Jiménez, Nitzia Armando Ulloa, José Esmeralda Urías-Silvas, Judith Carmen Ramírez-Ramírez, José Ulises Bautista-Rosales, Pedro Gutiérrez-Leyva, Ranferi Ultrason Sonochem Short Communication 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. Elsevier 2022-03-05 /pmc/articles/PMC8913353/ /pubmed/35272239 http://dx.doi.org/10.1016/j.ultsonch.2022.105976 Text en © 2022 The Authors https://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 Short Communication
Thalía Flores-Jiménez, Nitzia
Armando Ulloa, José
Esmeralda Urías-Silvas, Judith
Carmen Ramírez-Ramírez, José
Ulises Bautista-Rosales, Pedro
Gutiérrez-Leyva, Ranferi
Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate
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 Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913353/
https://www.ncbi.nlm.nih.gov/pubmed/35272239
http://dx.doi.org/10.1016/j.ultsonch.2022.105976
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