Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-06-21 DOI:10.1177/10820132231182099

Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini

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引用次数: 0

Abstract

In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.

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双重物理改性对谷蛋白和乳清蛋白结构和功能特性的影响：超声波和微波

小麦面筋蛋白（WGP）和浓缩乳清蛋白（WPC）是食品工业的两种副产品，具有不同的主要功能特性，本研究调查了使用超声波（100 和 300 瓦，5、10 和 15 分钟）和微波（600 瓦，45 秒）进行双重改性处理对其功能特性的影响。超声波处理对两种蛋白质的溶解度没有明显影响，但乳化和泡沫特性在 10 分钟内有所增加。然而，超声波处理后的微波处理会导致两种蛋白质的溶解度显著下降。不过，微波处理后 WPC 和 WGP 的泡沫稳定性并没有明显改变。结果表明，与其他超声波处理方法相比，100 瓦、10 分钟的超声波对两种蛋白质的功能和结构特性具有更积极的影响。经过双重物理改性后，两种蛋白质的 zeta 电位都有所下降，但微波处理后蛋白质的热稳定性有所提高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).