High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (Oreochromis niloticus) Skin Gelatin (original) (raw)
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Protein hydrolysates and peptides can show biological activities, and pulsed ultrasound improves bioactivities. Among matrices from which protein hydrolysates can be obtain, chickpea is an excellent source. The objective of this research was to evaluate the effect of pulsed ultrasound on globulin concentrate to obtain chickpea hydrolysate (HGb) and peptide fractions and their bioactivity. Antioxidant activity by ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), FRAP (Ferric Reducing Antioxidant Power) and human erythrocyte assays was determined. The electrophoretic profile, amino acid profile, and antimicrobial activity of hydrolysates were also determined. Two hydrolysates had the highest antioxidant activity: HGb (91.44% ABTS inhibition, 73.04% hemolysis inhibition and 5185.57 µmol TE/g dried sample in FRAP assay) and HGb-20 (48.25% ABTS inhibition, 100% hemolysis inhibition and 2188.53 µmol TE/g dried sample in FRAP assay). Peptide fractions inhibited...
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The aim of this study was to examine the effect of ultrasound treatment on physical properties of soy proteins. For this purpose, soy protein isolates (SPI) and soy protein concentrate (SPC) were treated with ultrasound 20 kHz probe and ultrasound baths (40 and 500 kHz) system. In this study ultrasound treatment affected significant changes in texture of model systems prepared with soy protein concentrates, that gelled during ultrasound treatment with probe 20 and 40 kHz bath for 15 min. Model system prepared with SPI creamed during ultrasound treatment with probe 20 kHz for 15 min. Treatment with 20 kHz probe ultrasound lead to significant changes in conductivity, increased solubility for SPC, significantly increased specific surface area that is of interest in food texture and increased values of emulsion activity index. Weight mean diameter and volume-surface average diameter decreased significantly for all samples and all treatments. Flowing behaviour of SPI and SPC model systems has been greater influenced by ultrasound treatment. There was no improvement in foaming and emulsifying properties of soy protein model systems after 500 kHz bath treatment.
IMPACT OF HIGH-INTENSITY ULTRASOUND PROBE ON THE FUNCTIONALITY OF EGG WHITE PROTEINS
High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties.