Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI)

IF 8.7 1区 化学 Q1 ACOUSTICS Ultrasonics Sonochemistry Pub Date : 2024-11-22 DOI:10.1016/j.ultsonch.2024.107172
Mehvish Habib , Sakshi Singh , Sameer Ahmad , Shumaila Jan , Ankit Gupta , Kulsum Jan , Khalid Bashir
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Abstract

Protein isolates from pumpkin seeds were prepared and then treated with high-intensity ultrasound (HIUS) using a probe-based method. The impact of ultrasonication on the physicochemical, molecular, and thermal properties of these isolates were analyzed and compared to untreated controls. Results showed significant improvements (p ≤ 0.05) in color (L*, a*, b* values), solubility, emulsification capacity, and stability, as well as a reduction in molecular weight, indicating enhanced functionality of the pumpkin seed protein isolates (PSPIs) after HIUS treatment. However, HIUS treatment decreased the denaturation temperature (Td), denaturation enthalpy (ΔH), thermal stability, and particle size of the isolates. With treatment durations ranging from 5 to 20 min, Td dropped from 67.31 °C to 56.38 °C, and ΔH declined from 45.78 to 35.43 J/g, likely due to structural and conformational modifications from ultrasonic-induced molecular bond disruptions. The greatest reduction in particle size, from 117.46 μm to 85.26 μm, was observed after 20 min of ultrasonication. X-ray diffraction (XRD) analysis showed two distinct diffraction peaks at 2θ = 10° and 2θ = 20°, indicating altered crystallite sizes post-ultrasound treatment. Ultrasonication induced structural and conformational changes in the pumpkin seed protein isolates, as confirmed by SDS-PAGE and weight loss analyses. Alterations in the SDS-PAGE profile and reduced weight loss were associated with improved solubility and enhanced thermal and functional properties in the treated pumpkin seed protein isolates. This emphasizes the potential of PSPI to increase their value-added potential through ultrasonication.
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超声波改变南瓜籽分离蛋白(PSPI)的结构、热和功能特性
制备南瓜籽蛋白质分离物,然后用探针法进行高强度超声(HIUS)处理。分析了超声处理对这些分离物的理化、分子和热特性的影响,并与未经处理的对照组进行了比较。结果表明,经 HIUS 处理后,南瓜籽蛋白质分离物(PSPIs)的色泽(L*、a*、b* 值)、溶解度、乳化能力和稳定性均有明显改善(p ≤ 0.05),分子量也有所降低,这表明南瓜籽蛋白质分离物的功能得到了增强。然而,HIUS 处理降低了分离物的变性温度(Td)、变性焓(ΔH)、热稳定性和粒度。处理持续时间从 5 分钟到 20 分钟不等,Td 从 67.31 °C 下降到 56.38 °C,ΔH 从 45.78 焦耳/克下降到 35.43 焦耳/克,这可能是由于超声波引起的分子键破坏导致了结构和构象的改变。在超声处理 20 分钟后,观察到粒径从 117.46 微米降至 85.26 微米,降幅最大。X 射线衍射 (XRD) 分析显示,在 2θ = 10° 和 2θ = 20° 处有两个不同的衍射峰,表明超声处理后晶体尺寸发生了变化。经 SDS-PAGE 和失重分析证实,超声波处理可诱导南瓜籽蛋白质分离物的结构和构象发生变化。SDS-PAGE 分析结果的改变和重量损失的减少与经处理的南瓜籽蛋白质分离物溶解度的提高以及热性能和功能特性的增强有关。这强调了南瓜籽蛋白质分离物通过超声波处理提高其增值潜力的潜力。
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来源期刊
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry 化学-化学综合
CiteScore
15.80
自引率
11.90%
发文量
361
审稿时长
59 days
期刊介绍: Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.
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