Journal
ULTRASONICS SONOCHEMISTRY
Volume 44, Issue -, Pages 97-105Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2018.02.007
Keywords
Faba bean protein; Ultrasound; Interfacial properties; Foaming ability; Digestibility; Solubility
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Funding
- 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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