Dated: Oct 01, 2022
Publication Name: Food Hydrocolloids
Citations : Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates
Although plant-based proteins potentially provide merits for long-term global food security, their poor functionality particularly solubility has hampered the utilization as functional biopolymers in the industry. High intensity ultrasound (HIUS, 20 kHz) has been researched extensively for its possible application in modifications of protein functionality. Here, we show that the solubility of commercial pea protein isolate (PPI) is drastically improved from 7.2 to 58.4 mg/mL at an intermediate power (150 W) after a sequential HIUS treatment with an elevated power (100, 150, 200, 300, and 400 W). The dynamic changes of protein structure and confirmation over the course of sequential HIUS treatment are comprehensively investigated.
Contributors: Kun Gao and Jiajia Rao and Bingcan Chen