High-intensity ultrasound modification of techno-functional and structural properties of white finger millet protein fractions.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-11-04 DOI:10.1111/1750-3841.17491

Eleonora Shylla, C K Sunil, Ashish Rawson, N Venkatachalapathy

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Abstract

In this study, albumin, globulin, and glutelin were extracted from white finger millet, and their amino acid content, functional and structural properties were investigated. The protein concentration of albumin, globulin, and glutelin were 76.01%, 74.32%, and 69.55%, respectively. The results showed that all the fractions had a significant amount of essential amino acids. Aqueous protein dispersions (10%, w/v) were treated for 12 min at different ultrasound power levels (100, 200, and 300 W). The solubility, emulsifying, and foaming properties of albumin and glutelin were significantly (p < 0.05) improved after ultrasound treatment (20 kHz) which indicates that ultrasound could unfold protein aggregates. A decrease in particle size, increase in surface hydrophobicity, and zeta potential correlated with improved functional properties. Ultrasound treatment reduced the size of all proteins except for fractions at 300 W and also sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed a significant change in the molecular weight of albumin and glutelin at 300 W. Scanning electron microscopy of treated protein fraction showed distinctive microstructure with irregular structure compared to untreated protein fraction. Although Fourier transform infrared spectroscopy spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the Amide A band was observed. In conclusion, the ultrasound-treated protein fraction can be used as a high-value plant-based emulsifier.

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高强度超声波改变白指小米蛋白质组分的技术功能和结构特性。

本研究从白小米中提取了白蛋白、球蛋白和谷蛋白，并对其氨基酸含量、功能和结构特性进行了研究。白蛋白、球蛋白和谷蛋白的蛋白质浓度分别为 76.01%、74.32% 和 69.55%。结果表明，所有馏分都含有大量的必需氨基酸。在不同的超声功率水平（100、200 和 300 W）下处理水性蛋白质分散液（10%，w/v）12 分钟。白蛋白和谷蛋白的溶解性、乳化性和发泡性在不同的超声功率下有显著的差异（p

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.