4.7 Article

High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Journal

ULTRASONICS SONOCHEMISTRY
Volume 44, Issue -, Pages 97-105

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2018.02.007

Keywords

Faba bean protein; Ultrasound; Interfacial properties; Foaming ability; Digestibility; Solubility

Funding

  1. Consejo Nacional de Ciencia y Tecnologia - Mexico (CONACyT) [236500]

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Response surface methodology was used for establishing the amplitude (72.67%) and time (17.29 min) high-intensity ultrasound (HIUS) conditions leading to an optimized faba bean protein isolate (OFPI) with lower interfacial tension, zeta potential and viscosity, and higher solubility than native faba bean protein isolate (NFPI). OFPI showed significantly higher adsorption dynamics at the air-water interface, and produced foam with significant smaller bubble diameter, higher overrun, stability and yield stress, and lower liquid drainage than NFPI. Fourier Transform Spectroscopy (FT-IR) revealed that the secondary structure of OFPI deferred from NFPI in terms of increases in beta conformations (6.61% beta-sheet, 19.6% beta-turn, 0.8% anti-parallel beta-sheet) and decreases in inter-molecular aggregates (43.54%). Multienzyme study pinpointed that the structural changes could have induced a decrease on the relative protein digestibility of OFPI respect that of NFPI. The results of this work demonstrate that HIUS technology improves the surface and foaming properties of faba bean protein isolate, which may favour the revalorisation of this crop.

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