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Induction of Adhesion-dependent Signals Using Low-intensity Ultrasound
Published on: May 8, 2012
Synchronized pH-shifting and ultrasound treatment on walnut protein for enhanced functional properties
Yujie Zhao1, Xiaojun Li1, Honggao Xu2
1Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Abstract:
Poor functional properties of walnut protein (WP) limited its applications in the food industry. This study aimed to explore the effects of synchronized pH-shifting and ultrasound (SPU) treatment on the structures and functional property of WP. Analysis of particle size and protein structure revealed that SPU treatment resulted in decreased particle size, modified secondary structure and tertiary structure, contributing to less ordered structure. SPU treatment significantly improved the solubility (increased to 91.8%), oil holding capacity and water holding capacity (increased to 7.6 g/g and 8.7 g/g, respectively), foaming capacity and foaming stability (increased by 31.3% and 21.4%, respectively), emulsion activity and emulsion stability (increased by 550% and 100.0%, respectively), and lubricating properties of WP. Besides, pH-shifting treatment promoted the structural modifications and property improvements on the base of ultrasonication. To sum up, SPU treatment represented a viable option for plant protein processing and realizing the high-value utilization of WP.
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