School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road, Haidian District, Beijing 100048, China.
School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road, Haidian District, Beijing 100048, China; Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing 100048, China.
Food Res Int. 2022 Sep;159:111474. doi: 10.1016/j.foodres.2022.111474. Epub 2022 Jun 7.
The aim of this study was to improve the functional properties of chickpea protein for its potential application in the food industry. The effects of low frequency high intensity ultrasound (HIU) at different power (0-300 W) and time (15-30 min) on the rheological properties, gelation, thermal stability, solubility and microstructure of chickpea protein were tested and analyzed. Based on the analysis, it was found that HIU caused the disruption of non-covalent bonds between protein chains leading to the unfolding of chickpea. The HIU-treated chickpea isolate protein aggregates were smaller and more uniformly dispersed, with increased orderly structure, thermal stability, and exposure of hydrophobic and charged groups originally buried in the interior. The experimental results also showed that the effect of HIU did not become more pronounced with increasing power and time, as the power exceeding 150 W for 30 min led to the formation of new polymers by the interactions between the exposed non-covalent groups, which were more ordered and homogeneous than those without HIU.
本研究旨在改善鹰嘴豆蛋白的功能特性，以期将其应用于食品工业。研究采用低频高强度超声（HIU）处理不同功率（0-300 W）和时间（15-30 min），测试和分析了其对流变特性、凝胶性、热稳定性、溶解性和微观结构的影响。分析结果表明，HIU 会破坏蛋白质链之间的非共价键，导致鹰嘴豆展开。HIU 处理的鹰嘴豆分离蛋白聚集物更小且更均匀分散，有序结构增加，热稳定性提高，原本埋藏在内部的疏水性和电荷基团暴露出来。实验结果还表明，随着功率和时间的增加，HIU 的效果并没有变得更加显著，因为功率超过 150 W 且处理时间超过 30 min 会导致暴露的非共价基团相互作用形成新的聚合物，这些聚合物比未经 HIU 处理的聚合物更加有序和均匀。
