Cargando…

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

The most important factors restricting research and application in the food industry are the poor solubility and emulsification of pea protein isolate (PPI). This study investigates the effect of high-intensity ultrasound (HIU, 0–600 W) and pH-shifting treatment, alone or combined, on the structure,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Jingnan, Liu, Qian, Chen, Qian, Sun, Fangda, Liu, Haotian, Kong, Baohua
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352455/ https://www.ncbi.nlm.nih.gov/pubmed/35907333 http://dx.doi.org/10.1016/j.ultsonch.2022.106099

Ejemplares similares

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability
por: Zhang, Jingnan, et al.
Publicado: (2023)

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
por: Liu, Haotian, et al.
Publicado: (2021)

A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation
por: Han, Ge, et al.
Publicado: (2023)

Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
por: Han, Ge, et al.
Publicado: (2022)

Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification
por: Bravo-Núñez, Ángela, et al.
Publicado: (2023)

Effects of Modified Atmosphere Packaging with Various CO(2) Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs
por: Wang, Qiang, et al.
Publicado: (2022)

Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence
por: Hinderink, Emma B. A., et al.
Publicado: (2021)

Experimental Study on the Synergistic Effect between Evaporation Weathering and Emulsification of Oil Spills
por: Wang, Lei, et al.
Publicado: (2021)

Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis
por: Keivaninahr, Fatemeh, et al.
Publicado: (2021)

Influence of cations, pH and dispersed phases on pectin emulsification properties
por: Ürüncüoğlu, Şerife, et al.
Publicado: (2021)

Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein
por: Zhang, Fengxue, et al.
Publicado: (2023)

Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil
por: Zhong, Mengzhen, et al.
Publicado: (2023)

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature
por: Mao, Chao, et al.
Publicado: (2020)

Solubility, Emulsification and Surface Properties of Maleic Anhydride, Perfluorooctyl and Alkyl Meth-Acrylate Terpolymers
por: Szkudlarek, Marian, et al.
Publicado: (2017)

Statistical Analysis of Optimal Ultrasound Emulsification Parameters in Thistle-Oil Nanoemulsions
por: Miastkowska, Małgorzata A., et al.
Publicado: (2016)

Emulsification mechanism in an ultrasonic microreactor: Influence of surface roughness and ultrasound frequency
por: Udepurkar, Aniket Pradip, et al.
Publicado: (2023)

Comparison of ultrasound phacoemulsification and FemtoMatrix(®) PhotoEmulsification(®) cataract surgery
por: de Saint Jean, Amélie, et al.
Publicado: (2023)

Application of quasi-emulsification and modified double emulsification techniques for formulation of tacrolimus microsponges
por: Zaman, Muhammad, et al.
Publicado: (2018)

Ahmed Glaucoma Valves versus EX-PRESS Devices in Glaucoma Secondary to Silicone Oil Emulsification
por: Qian, Zhuyun, et al.
Publicado: (2018)

Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae
por: Zhang, Fengxue, et al.
Publicado: (2022)

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound
por: Kalla-Bertholdt, Ann-Marie, et al.
Publicado: (2023)

Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages
por: Wang, Hui, et al.
Publicado: (2022)

Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior
por: Cao, Chuanai, et al.
Publicado: (2021)

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
por: Deng, Xiaorong, et al.
Publicado: (2021)

In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate
por: Meng, Fan‐Bing, et al.
Publicado: (2020)

Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
por: Zhao, Xinqi, et al.
Publicado: (2022)

Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability
por: Yang, Sai, et al.
Publicado: (2022)

Experimental and numerical analysis of the emulsification of oil droplets in water with high frequency focused ultrasound
por: Adeyemi, Idowu, et al.
Publicado: (2023)

Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil
por: Sarabandi, Khashayar, et al.
Publicado: (2022)

Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential
por: Feng, Yangyang, et al.
Publicado: (2022)

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters
por: Yuan, Dongxue, et al.
Publicado: (2023)

Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting
por: Wang, Ke, et al.
Publicado: (2023)

Assessment of Silicone Oil Emulsification: A Comparison of Currently Applied Methods
por: Zhao, Hongmei, et al.
Publicado: (2023)

Structure-Function Relationships in Pectin Emulsification
por: Kpodo, F. M., et al.
Publicado: (2018)

Spontaneous Emulsification: Elucidation of the Local Processes
por: Kullappan, Monicka, et al.
Publicado: (2023)

Microencapsulation of Bacteriophages Using Membrane Emulsification in Different pH-Triggered Controlled Release Formulations for Oral Administration
por: Richards, Kerry, et al.
Publicado: (2021)

Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions
por: Kalla-Bertholdt, Ann-Marie, et al.
Publicado: (2023)

Effect of Heat Treatment on Yellow Field Pea (Pisum sativum) Protein Concentrate Coupled with Membrane Ultrafiltration on Emulsification Properties of the Isolated >50 kDa Proteins
por: Asen, Nancy D., et al.
Publicado: (2023)

Characteristics of Silicone Oil Emulsification After Vitrectomy for Rhegmatogenous Retinal Detachment: An Ultrasound Biomicroscopy Study
por: Zhao, Hongmei, et al.
Publicado: (2022)

Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification
por: Akhtar, Gazalla, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_v25dacea8l4pbmvv6l9uf5a67p