Biswas Biswajit, Sit Nandan
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India.
J Food Sci Technol. 2020 Jun;57(6):2070-2078. doi: 10.1007/s13197-020-04241-8. Epub 2020 Jan 9.
In the present study protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed protein isolates improved after treatment and was found to increase with time or intensity of the treatment. The particle density slightly decreased after ultrasonication, but significant differences could not be observed for the different treatment conditions. The SDS-PAGE profiling did not reveal any differences in the molecular weights of the treated and untreated proteins, implying that ultrasonication did not affect the primary structure of the proteins. It can be concluded from the study that ultrasonication can be used to improve the functional properties of tamarind seed protein isolates and therefore has potential for use in various food and non-food applications.
在本研究中，从罗望子种子粉末中分离出蛋白质，并通过改变处理时间（15分钟和30分钟）和强度（100瓦和200瓦）对其进行超声处理。研究了超声处理对溶解度、乳化性能、起泡性能、持水能力、持油能力、颗粒密度和分子量等各种性质的影响。超声处理后的罗望子种子分离蛋白的溶解度、乳化性能、起泡性能、持水能力和持油能力在处理后有所改善，并且发现其随处理时间或强度的增加而增加。超声处理后颗粒密度略有下降，但在不同处理条件下未观察到显著差异。SDS-PAGE分析未显示处理过的和未处理的蛋白质分子量有任何差异，这意味着超声处理不会影响蛋白质的一级结构。从该研究可以得出结论，超声处理可用于改善罗望子种子分离蛋白的功能特性，因此在各种食品和非食品应用中具有潜在用途。
