Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-03-22 DOI:10.1016/j.foostr.2025.100420

Geetarani Liklam Loushigam , T.P. Sari , Prarabdh C. Badgujar , Mahesh Shivanand Dige , Sunil Pareek

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引用次数: 0

Abstract

This study investigated the potential of ultrasound-assisted extraction (UAE) (at 150 W, 250 W, and 350 W for 5–15 min) to isolate proteins from guar meal and its impact on structural and functional modifications of guar protein isolate (GPI). The optimized UAE treatment at 250W-10 min enhanced protein yield (14.36–16.62 %), solubility (22.27–44.55 %), foaming stability (50.95–78.77 %), emulsion activity (130.69–163.36 m²/g), and stability (26.95–56.44 min) compared with control. Surface hydrophobicity and total sulfhydryl content increased (3471–5183 and 28.90–36.76 μmol/g); while, particle size (402.5–298.36 nm) and zeta potential (–16.53 to –38.23 mV) decreased evincing significant improvements (P < 0.05) over the control. Secondary and tertiary structural alterations evident in GPI treated at 250W-10min were further validated by SEM and SDS-PAGE results. Optimized UAE treatment exhibited significantly improved protein digestibility (70.51–85.19 %) with consequently enhanced PDCAAS (44.63–52.29 %) compared to control GPI. UAE treatment did not negatively change GPI’s chemical structure ensuing 100 % cell viability in cytotoxicity assay. These findings demonstrated effectiveness of ultrasonication in enhancing GPI’s functional properties, paving way for its potential applications in human food/nutraceuticals than the current use as low value cattle feed byproduct.

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.