Kausar Jahan , Zainab Sultan , Kaiser Younis , Snober S. Mir , Owais Yousuf
{"title":"pH-shift extraction followed by microwave and ultrasound modified functional properties of mustard meal protein","authors":"Kausar Jahan , Zainab Sultan , Kaiser Younis , Snober S. Mir , Owais Yousuf","doi":"10.1016/j.bcab.2024.103295","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, the pH shift method was used to extract the mustard meal protein, followed by microwave and ultrasound treatments to modify their functional properties. The yield of protein was influenced by pH, with the highest yield obtained (19.51%) at pH combination 12–4 and the lowest at 10–3 (3.08%). Both microwave and ultrasound treatments reduced the viscosities of the proteins from 1.97 cp (control) to 0.69 cp in ultrasound and 0.70 cp in microwave. The maximum viscosity was observed at pH combination 12–3 (1.29 cp) and the minimum at 9–3 (0.69 cp). Microwave treatment negatively affected the foaming capacity of the protein, while ultrasound treatment enhanced it, especially at pH combination 12–5. Oil holding capacity remained unchanged with microwave treatment, but ultrasound treatment increased it by exposing hydrophobic regions. Overall, this study highlights the potential of microwave and ultrasound treatments in modifying the functional properties of mustard meal protein.</p></div>","PeriodicalId":8774,"journal":{"name":"Biocatalysis and agricultural biotechnology","volume":null,"pages":null},"PeriodicalIF":3.4000,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biocatalysis and agricultural biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878818124002792","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, the pH shift method was used to extract the mustard meal protein, followed by microwave and ultrasound treatments to modify their functional properties. The yield of protein was influenced by pH, with the highest yield obtained (19.51%) at pH combination 12–4 and the lowest at 10–3 (3.08%). Both microwave and ultrasound treatments reduced the viscosities of the proteins from 1.97 cp (control) to 0.69 cp in ultrasound and 0.70 cp in microwave. The maximum viscosity was observed at pH combination 12–3 (1.29 cp) and the minimum at 9–3 (0.69 cp). Microwave treatment negatively affected the foaming capacity of the protein, while ultrasound treatment enhanced it, especially at pH combination 12–5. Oil holding capacity remained unchanged with microwave treatment, but ultrasound treatment increased it by exposing hydrophobic regions. Overall, this study highlights the potential of microwave and ultrasound treatments in modifying the functional properties of mustard meal protein.
期刊介绍:
Biocatalysis and Agricultural Biotechnology is the official journal of the International Society of Biocatalysis and Agricultural Biotechnology (ISBAB). The journal publishes high quality articles especially in the science and technology of biocatalysis, bioprocesses, agricultural biotechnology, biomedical biotechnology, and, if appropriate, from other related areas of biotechnology. The journal will publish peer-reviewed basic and applied research papers, authoritative reviews, and feature articles. The scope of the journal encompasses the research, industrial, and commercial aspects of biotechnology, including the areas of: biocatalysis; bioprocesses; food and agriculture; genetic engineering; molecular biology; healthcare and pharmaceuticals; biofuels; genomics; nanotechnology; environment and biodiversity; and bioremediation.