Effects of mono- and dual-frequency ultrasounds on structure and physicochemical properties of faba bean proteins

作者：Shuyang Wang, Song Miao, Mohammad Hassan Kamani, Eoin G. Murphy, Da‐Wen Sun · 发表于：Ultrasonics Sonochemistry · 年份：2024 · DOI：10.1016/j.ultsonch.2024.107144 · 被引用次数：20 · 研究领域：Proteins in Food Systems、Food composition and properties、Food Chemistry and Fat Analysis

• Ultrasound treatment changed the secondary structure of FPI from a more ordered structure to a more disordered structure. • Ultrasound treatment resulted in an increase in surface hydrophobicity across all treatment levels and pHs. • 20 kHz ultrasound treatment had a highest improvement in FPI solubility at pH 3 and 7. • The denaturation temperature of FPI treated by 20 kHz ultrasound increased at pH 3 and 7. • Ultrasound treatment with 20 and 20+40 kHz has more modification in physiochemical properties of FPI than 40 kHz. Faba bean proteins are currently viewed as promising animal protein alternatives. However, certain functional properties e.g. relatively low solubility compared to whey protein isolates, can limit the application of faba bean protein isolates (FPIs) in certain food products. Therefore, it may be desirable to use modification approaches such as the application of ultrasound to alter such limiting physicochemical properties. In this study, Faba Bean Protein Isolates (FPI) were treated by ultrasound with different frequencies (20 kHz, 40 kHz and 20 + 40 kHz) prior to hydration (1 %) at different pH levels (3, 7, and 9). Then the structure and physicochemical properties (i.e. particle size, ζ-potential, surface hydrophobicity, thermal behavior, and solubility) of control and untreated FPIs were investigated. Ultrasound treatment had no obvious effect on the molecular weight of FPIs, whereas it changed the secondary structure of FPIs from a more ordered struct...