IMPACT OF HIGH-INTENSITY ULTRASOUND PROBE ON THE FUNCTIONALITY OF EGG WHITE PROTEINS (original) (raw)
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Functionality of egg white proteins as affected by high intensity ultrasound
Food Hydrocolloids, 2012
The goal of this contribution was to determine the impact of HIUS on the thermal aggregation, gelation, foaming and emulsifying properties of egg white (EW) proteins. EW solutions were sonicated for 20 min using an ultrasonic processor Vibra Cell Sonics, model VCX 750 (frequency: 20 kHz; amplitude: 20%). The following properties were determined: particle size distribution by light scattering, the dynamics of gelation upon time and temperature (70, 75, 80 and 85 C), surface hydrophobicity, concentration of sulfhydryl (SH) groups, denaturation temperatures (T peak), bulk viscosity, foaming by a whipping method and emulsifying properties by the use of a vertical scan analyzer and droplet size determinations. In order to study aggregation, EW solutions were heated in a dry bath at 70, 75, 80 and 85 C for different periods of time from 0 to 30 min and analyzed by static light scattering and confocal laser scanning microscopy. Surface hydrophobicity increased after sonication, but total SH content was not affected. The apparent viscosity decreased, which seemed to affect the stability of foams prepared with sonicated protein. Emulsions from sonicated samples resulted more stable to creaming and flocculation. The gelation temperature of EW did not vary substantially after sonication as well as the gelation properties studied. The rate of formation of aggregates upon heating was accelerated by sonication. This fact could be attributed to the increase in hydrophobicity of the protein. Thus, HIUS could allow improving some functional properties of EW.
Poultry science, 2018
The objective of this study was to discover the relationship between the ultrasound probe treatment (UPT) on egg white proteins (EWPs) before EWPs hydrolysis by different proteases, and the functional properties of the obtained hydrolysates. To fulfill this goal, the protein solubility, foaming, and emulsifying properties were studied as a function of the UPT time and then related to the surface characteristics and structural properties. The changes in the hydrolysates microstructures and macromolecular conformation, induced by the UPT, were followed using scanning electron microscope analyzis (SEM) and Fourier transforms infrared spectroscopy (FTIR). The results showed that UPT influenced (P < 0.05) the proteolysis of egg white proteins for all examined treatment times. Alcalase hydrolysates (AHs) and papain hydrolysates (PHs) were found to have a higher solubility, as a consequence of their relatively higher foaming, and emulsifying properties compared to the untreated hydrolys...
Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production
European Food Research and Technology, 2014
in the second case (28.80 ± 0.07 vs. 20.46 ± 0.39 %). The fraction obtained by the ultrasound pretreatment containing peptides with a molecular weight between 1 and 10 kDa demonstrated the strongest ABTS radical scavenging efficacy among the fractions (97.54 ± 0.30) with IC 50 value of 4.31 mg/mL. Compared with single-enzyme processes, the two-stage enzymatic processes did not significantly improve both antioxidant and functional hydrolysates' properties.
Ultrasonics sonochemistry, 2017
The influence of high intensity ultrasound (HIUS) on physicochemical and functional properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were treated with ultrasound probe (20kHz) and ultrasound bath (40kHz) for 5, 10, 20 and 30min. Thermal stability of protein isolates was reduced as indicated by differential scanning calorimetry. Minimum thermal stability was observed at 20min of sonication and increased further with increase in treatment time indicating aggregation at prolonged sonication. SDS-PAGE profile of proteins showed a significant reduction in molecular weight. Further, surface hydrophobicity and sulfhydryl content increased after HIUS treatment indicating partial unfolding of proteins and reduction in the intermolecular interactions. The particle size analysis showed that HIUS treatment reduced the particle size. Less turbid solution were observed largely due to reduction in particle size. HIUS decreased the available lysine content in p...
Aggregation and gelation properties of egg white proteins as affected by high intensity ultrasound
2011
The goal of this contribution was to determine the impact of HIUS on the thermal aggregation and gelation of EW proteins. EW solutions were sonicated for 20 min using an ultrasonic processor Vibra Cell Sonics, model VCX 750 (frequency: 20 kHz; amplitude: 20%). The particles size distribution was measured by light scattering using a Mastersizer 2000 with a Hydro 2000MU dispersion unit from Malvern Instruments Ltd, UK. The dynamics of gelation was determined upon time and temperature (70, 75, 80 and 85oC) by a Phaar Physica MCR 300 rheometer, with controlled stress as well as frequency sweeps. Surface hydrophobicity (S0) of protein dispersions was determined according to the method of Kato & Nakai (1980) [1]. The concentration of sulfhydryl (SH) groups according to Ellman’s procedure (1959) with the modifications of Shimada & Cheftel (1988) [2], [3]. The gelation temperature of EW did not vary substantially by HIUS treatment as well as the gelation properties studied here. The formati...
Research Journal of Pharmaceutical, Biological and Chemical Sciences, 2014
In this study, the effect of high frequency ultrasound (2.4MHz) on different low concentrations of yogurt and cheese whey proteins has investigated. Whey protein obtained directly from Jordan university yogurt factory, was diluted with distilled water to get different solutions with wide range of concentration, namely 0.1-50ppm. These prepared solutions have exposed to ultrasound irradiation for 20, 40, and 60 minutes. Ultrasound was found to increase the concentration of protein with the increase of time. This enhancement in concentration was defined as enrichment value (R). The enrichment value has reached a value more than 2 for whey protein produced from yogurt, and more than 2.5 of its initial concentration for whey protein produced from cheese. The results suggest that ultrasound waves have caused an increase in protein solubility, due to a change in protein conformation that allowed the hydrophilic part to expose more to water side. The kinetic study for data was revealed that the solubility of whey protein is almost first order in the case of yogurt whey, while it is not first order for whey resulted from cheese whey. Keywords: ultrasound, water treatment, whey protein enrichment, environmental management, industrial wastewater, protein recovery, dairy manufacturing, dairy waste.
Innovative Food Science & Emerging Technologies, 2008
The use of high-intensity ultrasound for food processing applications is being constantly explored. Extraction of gingerol from ginger, homogenisation of milk and generation of high quality emulsions from food ingredients are some examples where ultrasonication has been found to be efficient, at least in laboratory-scale trials. These ultrasonic processes primarily rely upon the physical effects of ultrasound. However, the potential restrictions and/or uses of the chemical effects generated by ultrasound-induced cavitation phenomena have often been overlooked. Our investigation shows that unwanted reactions between ultrasonically generated radicals and food ingredients could be minimised by selecting lower ultrasonic frequencies for food processing. However, high frequency ultrasound could also be used for food processing, provided suitable radical scavengers are present in the solution. Preliminary results identified the potential of sonochemical hydroxylation of phenolic compounds as an efficient way of enhancing the antioxidant properties of certain food materials. Overall, these investigations have enabled the development of strategies for management of radical sonochemistry in food processing applications.
Research Journal of Pharmaceutical, Biological and Chemical Sciences
ABSTRACT In this study, the effect of high frequency ultrasound (2.4MHz) on different low concentrations of yogurt and cheese whey proteins has investigated. Whey protein obtained directly from Jordan university yogurt factory, was diluted with distilled water to get different solutions with wide range of concentration, namely 0.1-50ppm. These prepared solutions have exposed to ultrasound irradiation for 20, 40, and 60 minutes. Ultrasound was found to increase the concentration of protein with the increase of time. This enhancement in concentration was defined as enrichment value (R). The enrichment value has reached a value more than 2 for whey protein produced from yogurt, and more than 2.5 of its initial concentration for whey protein produced from cheese. The results suggest that ultrasound waves have caused an increase in protein solubility, due to a change in protein conformation that allowed the hydrophilic part to expose more to water side. The kinetic study for data was rev...
Applications of ultrasound in analysis, processing and quality control of food: A review
Ultrasound is composed of sound waves with frequency beyond the limit of human hearing. By tuning frequency , ultrasound can be utilized in many industrial applications including food. Ultrasound techniques are relatively cheap, simple and energy saving, and thus became an emerging technology for probing and modifying food products. Low power (high frequency) ultrasound is used for monitoring the composition and physicochemical properties of food components and products during processing and storage, which is crucial for controlling the food properties and improving its quality. High power (low frequency) ultrasound, on the other hand, induces mechanical, physical and chemical/biochemical changes through cavitation, which supports many food processing operations such as extraction, freezing, drying, emulsification and inactivation of pathogenic bacteria on food contact surfaces. This review summarizes the major applications of low and high power ultrasound in food science and technology. The basic principles of low and high power ultrasound will be highlighted, and their methods and applications including important research results will be presented. These applications include meat products, vegetables and fruits, cereal products, aerated foods, honey, food gels, food proteins, food enzymes, microbial inactivation, freezing, drying and extraction. Published by Elsevier Ltd.