Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties

Food chemistry advances Pub Date : 2024-08-19 DOI:10.1016/j.focha.2024.100793

Gulay Ozkan , Pınar Tataroglu , Sukru Gulec , Esra Capanoglu

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Abstract

The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min. Results indicated that ultrasound application enhanced the protein solubility and zeta potential. When compared to control samples, the foaming capacity (FC) and stability (FS) as well as emulsion activity (EA) and stability (ES) were also increased from 157.5, 42.03, 46.25 and 53.75 % up to 182.5, 81.57, 72.50 and 67.50 %, respectively. Besides, particle size was found to be lower for ultrasound treated samples (92.9–131.1 nm) in comparison to that of untreated commercial pea protein isolate (161.9 nm). Moreover, while the bioaccessibility of pea protein in untreated sample was calculated as 28.90 %, ultrasonication increased the retention of pea protein up to 49.36 %. It can be concluded from the results that the ultrasonication process can be used as an advantageous, green and non-thermal tool for obtaining protein isolates with improved techno-functional properties and nutritional quality. Therefore, this treatment might improve the characteristics, and thus increase the utilization of plant-based proteins, especially pea protein, in various food systems.

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用高强度超声波改变豌豆蛋白分离物：功能、结构和营养特性

本研究旨在改变豌豆分离蛋白的功能、物理、结构和营养特性。使用频率为 20 kHz、振幅为 25 % 的高强度超声波处理 10 (US10)、20 (US20) 或 30 (US30) 分钟。结果表明，超声波的应用提高了蛋白质的溶解度和 zeta 电位。与对照样品相比，起泡能力（FC）和稳定性（FS）以及乳液活性（EA）和稳定性（ES）也分别从 157.5%、42.03%、46.25% 和 53.75%提高到 182.5%、81.57%、72.50% 和 67.50%。此外，与未经处理的商用豌豆蛋白分离物（161.9 nm）相比，经超声波处理的样品的粒径更小（92.9-131.1 nm）。此外，据计算，未经处理的样品中豌豆蛋白的生物可及性为 28.90%，而超声波处理可将豌豆蛋白的保留率提高到 49.36%。从结果中可以得出结论，超声波处理可作为一种有利的、绿色的、非热处理的工具，用于获得具有更好的技术功能特性和营养质量的蛋白质分离物。因此，这种处理方法可以改善植物蛋白（尤其是豌豆蛋白）的特性，从而提高其在各种食品体系中的利用率。

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