Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds

被引：0
|
作者：
Del Carmen Espinosa-Murillo, Natalia [1 ]
Armando Ulloa, Jose [1 ,2 ]
Esmeralda Urias-Silvas, Judith [3 ]
Rosas-Ulloa, Petra [2 ]
Carmen Ramirez-Ramirez, Jose [4 ]
Gutierrez-Leyva, Ranferi [4 ]
Estela Ulloa-Rangel, Blanca [5 ]
机构：
[1] Univ Autonoma Nayarit, Posgrad Ciencias Biol Agr, Carretera Tepic Compostela Km 9, Xalisco 63780, Nayarit, Mexico
[2] Univ Autonoma Nayarit, Ctr Tecnol Alimentos, Tepic 63155, Nayarit, Mexico
[3] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Av Normalistas 800 Col Colinas Normal, Guadalajara 44270, Jalisco, Mexico
[4] Univ Autonoma Nayarit, Unidad Acad Med Vet & Zootecnia, Carretera Chapalilla Km 3-5, Compostela 63700, Nayarit, Mexico
[5] Univ Autonoma Nayarit, Unidad Acad Ciencias Quim Biol & Farmaceut, Tepic 63155, Nayarit, Mexico
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2021年 / 17卷 / 08期
关键词：
functional properties; passion fruit seed; physicochemical properties; protein isolate; ultrasound; STRUCTURAL-PROPERTIES; HIGH-PRESSURE; EXTRACTION; ULTRASONICATION; OPTIMIZATION; MOLECULES; MEAL; PH;
D O I：
10.1515/ijfe-2021-0050
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 (rho) 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.
引用
收藏
页码：609 / 618
页数：10
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