Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-23 DOI:10.1111/1750-3841.70566

Laxmi Ghimire, Nedumpillil Unnikrishnan Sruthi, Simon Warwick, Ranil Coorey, Rewati Raman Bhattarai

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Abstract

Acacia is an Australian-Aboriginal underutilized legume that contains high protein content (18%–35%). However, the commercial use of the seed's protein is limited due to minimum protein yield and low techno-functional properties. This research investigated the effect of ultrasound on protein yield and functionality of concentrated proteins from the seeds of two Acacia species (Acacia microbotrya and Acacia cyclops) and compared them to soybeans. Proteins were extracted from Acacia species and soybeans employing both ultrasound-assisted extraction and extraction without ultrasound, followed by isoelectric precipitation. The protein yield, functional characteristics, and protein structure were evaluated and compared. The protein yield in ultrasound-treated samples increased by 10.92%, 6.3%, and 7.84% in all protein concentrates (A. cyclops, A. microbotrya, and soybean), with the highest yield conditions being 80 W, 20 kHz, and 20 min. The emulsifying activity index in ultrasound-treated soybean protein concentrate was 2.85 m²/g, which was lower than ultrasound-treated A. cyclops but higher than ultrasound-treated A. microbotrya. The foaming capacity of ultrasound-treated Acacia samples and soybean protein concentrate increased by a factor of 9–21 compared to their untreated samples. Likewise, foaming stability, protein digestibility, and water- and oil-holding capacities of ultrasound-treated Acacia seed proteins were significantly higher (p < 0.05) than untreated proteins. This work demonstrated that ultrasound is an effective technique that improves protein yield and techno-functionality of Acacia seeds, which may favor the revalorization of this legume.

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超声对金合欢种子浓缩蛋白提取效率及功能特性的影响。

金合欢是一种未被充分利用的澳大利亚土著豆科植物，含有高蛋白含量（18%-35%）。然而，由于蛋白质产量低和技术功能特性低，种子蛋白质的商业用途受到限制。本研究考察了超声处理对两种金合欢（microbotrya Acacia和Acacia cyclops）种子蛋白产量和浓缩蛋白功能的影响，并将其与大豆进行了比较。采用超声辅助提取和非超声提取两种方法提取金合欢和大豆中的蛋白质，然后进行等电沉淀。对其蛋白质产量、功能特性和蛋白质结构进行了评价和比较。超声处理后的蛋白质浓缩物（cyclops、microbotrya和大豆）的蛋白质产量分别提高了10.92%、6.3%和7.84%，最高产量条件为80 W、20 kHz、20 min。超声处理的大豆浓缩蛋白的乳化活性指数为2.85 m2/g，低于超声处理的独眼黄芪，高于超声处理的微生物黄芪。超声处理的金合欢和大豆蛋白浓缩物的起泡能力比未处理的样品提高了9-21倍。同样，超声处理的金合树种子蛋白质的泡沫稳定性、蛋白质消化率和水和油的保持能力也显著提高(p

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.