Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate
In this research, the effects of pulsed ultrasonic treatment at different power (0, 200, 400, 600, and 800 W) and time (15 and 30 min) on the structural and functional properties of cottonseed protein isolate (CPI) were investigated. Results showed that pulsed ultrasonic treatment reduced the size o...
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| Veröffentlicht in: | Food science & technology 2022-12, Vol.172, p.114143, Article 114143 |
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| creator | Fu, Jiayang Ren, Yanjing Jiang, Fan Wang, Liying Yu, Xiuzhu Du, Shuang-kui |
| description | In this research, the effects of pulsed ultrasonic treatment at different power (0, 200, 400, 600, and 800 W) and time (15 and 30 min) on the structural and functional properties of cottonseed protein isolate (CPI) were investigated. Results showed that pulsed ultrasonic treatment reduced the size of CPI particles. In addition to surface hydrophobicity, the free sulfhydryl groups of CPI increased, and the fluorescence intensity decreased. The results indicated appreciable changes in the tertiary structure of CPI. Moreover, α-helix, β-sheet, and random coil contents decreased, whereas β-turn content increased. The functional properties of ultrasonically treated CPI, such as solubility, emulsifying activity index, emulsifying stability index, foaming capability, and foaming stability, increased significantly (P |
| doi_str_mv | 10.1016/j.lwt.2022.114143 |
| format | Article |
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•Cottonseed protein isolate was treated by pulsed ultrasonic wave.•-Particle size of cottonseed protein isolate was decreased.•-Structures of cottonseed protein isolate changed during ultrasonic treatment.•-Protein solubility, emulsifying and foam properties were improved.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2022.114143</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>cottonseed protein ; Cottonseed protein isolate ; fluorescence ; food industry ; hydrophobicity ; protein isolates ; solubility ; Structural and functional properties ; Ultrasonic treatment</subject><ispartof>Food science & technology, 2022-12, Vol.172, p.114143, Article 114143</ispartof><rights>2022 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c330t-5ba073be9f528eeb6aff0ca7c9e1df894215026b3f62e5f9c5f4c0f5fbfe36813</citedby><cites>FETCH-LOGICAL-c330t-5ba073be9f528eeb6aff0ca7c9e1df894215026b3f62e5f9c5f4c0f5fbfe36813</cites><orcidid>0000-0002-2185-7359</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643822010787$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,860,3537,27901,27902,65534</link.rule.ids></links><search><creatorcontrib>Fu, Jiayang</creatorcontrib><creatorcontrib>Ren, Yanjing</creatorcontrib><creatorcontrib>Jiang, Fan</creatorcontrib><creatorcontrib>Wang, Liying</creatorcontrib><creatorcontrib>Yu, Xiuzhu</creatorcontrib><creatorcontrib>Du, Shuang-kui</creatorcontrib><title>Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate</title><title>Food science & technology</title><description>In this research, the effects of pulsed ultrasonic treatment at different power (0, 200, 400, 600, and 800 W) and time (15 and 30 min) on the structural and functional properties of cottonseed protein isolate (CPI) were investigated. Results showed that pulsed ultrasonic treatment reduced the size of CPI particles. In addition to surface hydrophobicity, the free sulfhydryl groups of CPI increased, and the fluorescence intensity decreased. The results indicated appreciable changes in the tertiary structure of CPI. Moreover, α-helix, β-sheet, and random coil contents decreased, whereas β-turn content increased. The functional properties of ultrasonically treated CPI, such as solubility, emulsifying activity index, emulsifying stability index, foaming capability, and foaming stability, increased significantly (P < 0.05). The results indicated that pulsed ultrasonic treatment is a feasible method for improving the functional properties of cottonseed protein and developing its utilization in the food industry.
•Cottonseed protein isolate was treated by pulsed ultrasonic wave.•-Particle size of cottonseed protein isolate was decreased.•-Structures of cottonseed protein isolate changed during ultrasonic treatment.•-Protein solubility, emulsifying and foam properties were improved.</description><subject>cottonseed protein</subject><subject>Cottonseed protein isolate</subject><subject>fluorescence</subject><subject>food industry</subject><subject>hydrophobicity</subject><subject>protein isolates</subject><subject>solubility</subject><subject>Structural and functional properties</subject><subject>Ultrasonic treatment</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEqXwAey8ZJPiR5ImYoWq8pAqsYG15Thj4Sq1gz0B8fe4hDWzGY1m7r2aQ8g1ZyvOeH27Xw1fuBJMiBXnJS_lCVlw1tYF52J9ShaMCVnUpWzOyUVKe5arFM2CjFtrwWCiwdJxGhL0dBow6hS8MxQjaDyARxo8xXegCeNkcIp6oNr31E7eoAs-j2MMI0R08GtlAmLwCbJdXiA4T10Kg0a4JGdW55yrv74kbw_b181TsXt5fN7c7wojJcOi6jRbyw5aW4kGoKu1tczotWmB97ZpS8ErJupO2lpAZVtT2dIwW9nOgqwbLpfkZvbN-R8TJFQHlwwMg_YQpqQkr2QjayGqfMrnUxNDShGsGqM76PitOFNHumqvMl11pKtmullzN2sg__DpIKpkHHgDvYuZp-qD-0f9A2qghgA</recordid><startdate>20221230</startdate><enddate>20221230</enddate><creator>Fu, Jiayang</creator><creator>Ren, Yanjing</creator><creator>Jiang, Fan</creator><creator>Wang, Liying</creator><creator>Yu, Xiuzhu</creator><creator>Du, Shuang-kui</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-2185-7359</orcidid></search><sort><creationdate>20221230</creationdate><title>Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate</title><author>Fu, Jiayang ; Ren, Yanjing ; Jiang, Fan ; Wang, Liying ; Yu, Xiuzhu ; Du, Shuang-kui</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c330t-5ba073be9f528eeb6aff0ca7c9e1df894215026b3f62e5f9c5f4c0f5fbfe36813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>cottonseed protein</topic><topic>Cottonseed protein isolate</topic><topic>fluorescence</topic><topic>food industry</topic><topic>hydrophobicity</topic><topic>protein isolates</topic><topic>solubility</topic><topic>Structural and functional properties</topic><topic>Ultrasonic treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fu, Jiayang</creatorcontrib><creatorcontrib>Ren, Yanjing</creatorcontrib><creatorcontrib>Jiang, Fan</creatorcontrib><creatorcontrib>Wang, Liying</creatorcontrib><creatorcontrib>Yu, Xiuzhu</creatorcontrib><creatorcontrib>Du, Shuang-kui</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fu, Jiayang</au><au>Ren, Yanjing</au><au>Jiang, Fan</au><au>Wang, Liying</au><au>Yu, Xiuzhu</au><au>Du, Shuang-kui</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate</atitle><jtitle>Food science & technology</jtitle><date>2022-12-30</date><risdate>2022</risdate><volume>172</volume><spage>114143</spage><pages>114143-</pages><artnum>114143</artnum><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>In this research, the effects of pulsed ultrasonic treatment at different power (0, 200, 400, 600, and 800 W) and time (15 and 30 min) on the structural and functional properties of cottonseed protein isolate (CPI) were investigated. Results showed that pulsed ultrasonic treatment reduced the size of CPI particles. In addition to surface hydrophobicity, the free sulfhydryl groups of CPI increased, and the fluorescence intensity decreased. The results indicated appreciable changes in the tertiary structure of CPI. Moreover, α-helix, β-sheet, and random coil contents decreased, whereas β-turn content increased. The functional properties of ultrasonically treated CPI, such as solubility, emulsifying activity index, emulsifying stability index, foaming capability, and foaming stability, increased significantly (P < 0.05). The results indicated that pulsed ultrasonic treatment is a feasible method for improving the functional properties of cottonseed protein and developing its utilization in the food industry.
•Cottonseed protein isolate was treated by pulsed ultrasonic wave.•-Particle size of cottonseed protein isolate was decreased.•-Structures of cottonseed protein isolate changed during ultrasonic treatment.•-Protein solubility, emulsifying and foam properties were improved.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2022.114143</doi><orcidid>https://orcid.org/0000-0002-2185-7359</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete; DOAJ Directory of Open Access Journals; Alma/SFX Local Collection |
| subjects | cottonseed protein Cottonseed protein isolate fluorescence food industry hydrophobicity protein isolates solubility Structural and functional properties Ultrasonic treatment |
| title | Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate |
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