Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
| Autor: | José Carmen Ramírez-Ramírez, Judith Esmeralda Urías-Silvas, Blanca Estela Ulloa-Rangel, Ranferi Gutiérrez-Leyva, P. Rosas-Ulloa, José Armando Ulloa, Natalia del Carmen Espinosa-Murillo |
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| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
biology 030309 nutrition & dietetics business.industry Chemistry High intensity Ultrasound Protein isolate A protein 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Passiflora 03 medical and health sciences Horticulture 0404 agricultural biotechnology Passion fruit business Engineering (miscellaneous) Food Science Biotechnology |
| Zdroj: | International Journal of Food Engineering. 17:609-618 |
| ISSN: | 1556-3758 |
| DOI: | 10.1515/ijfe-2021-0050 |
| Popis: | A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSPI had a purity of 96.21% protein, with albumins being the main fraction (75.66%). Ultrasound increased the bulk density (ρ) of PFSPI by 13.3% and the formation a more porous structure by a greater separation between particles. Protein solubility of PFSPI in the range of pH 2–12 sonicated for 15 and 30 min, increased on average 5.21 and 9.86%, respectively, in comparison with the control. PFSPI foaming properties were influenced by pH and sonication time, achieving up to 577%, while the minimum gelling concentration was reduced from 4 to 2% at pH 7. Therefore, sonication treatment improved some functional properties of PFSPI for its potential use as a food ingredient. |
| Databáze: | OpenAIRE |
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