Rafique Hamad, Peng Pai, Hu Xinzhong, Saeed Kanza, Khalid Muhammad Zubair, Khalid Waseem, Morya Sonia, Alsulami Tawfiq, Mugabi Robert, Nayik Gulzar Ahmad
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
Ultrason Sonochem. 2025 Jan;112:107204. doi: 10.1016/j.ultsonch.2024.107204. Epub 2024 Dec 16.
Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600 W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties. Higher strength ultrasound waves generated flat sheet structures which were observed while analyzing microstructure of oat protein isolate (OPI). However, non-significant variation in molecular weight distribution were observed in different treatments. At 600 W power of ultrasonic waves the protein fragments show local accumulation, increased α-helix content. Due to uncoiling of protein structure decrease in β-sheets and β-turns was also observed at 600 W. Protein turbidity decreased significantly under low power ultrasonic treatment (200 W) which significantly increased at higher power. Moderate ultrasonic treatment (400 W) promoted protein dissolution, and maintained a good balance between β-sheets (71.04 ± 0.08), α-helix (16.27 ± 0.02) and β-turns (12.68 ± 0.03), exhibiting optimized flexibility and structural integrity. Whereas, higher strength (600 W) significantly destroyed protein structure. The amino acid content decreased significantly with increasing ultrasonic power. The thermal characteristics of OPI remained unaffected after ultrasound treatment. In conclusion, modifications of secondary and tertiary structure induced by moderate ultrasonic treatment (400 W) improved functional properties of OPI. The 400 W treatment resulted in highest essential amino acid content (EAA) i.e., 22.75 ± 0.82 mg/100 mg and total amino acid content (TAA) i.e., 64.94 ± 2.7 mg/100 mg, which are significantly higher than WHO and FAO standards, suggesting best total and essential amino acid production in comparison to other treatments.
全球蛋白质需求不断攀升，这使得富含蛋白质的产品商业化成为必要。燕麦是一种很有前景的优质蛋白质来源，但需要进行结构和功能上的改良，以使其应用更加多样化。当前的研究聚焦于不同功率（200、400和600瓦）的超声波对燕麦分离蛋白结构和功能特性的影响，以改善其技术功能特性。在分析燕麦分离蛋白（OPI）的微观结构时观察到，较高强度的超声波产生了平板结构。然而，不同处理中分子量分布没有显著变化。在600瓦的超声波功率下，蛋白质片段呈现局部聚集，α-螺旋含量增加。由于蛋白质结构展开，在600瓦时也观察到β-折叠和β-转角减少。在低功率超声处理（200瓦）下蛋白质浊度显著降低，而在高功率下则显著增加。适度的超声处理（400瓦）促进了蛋白质溶解，并在β-折叠（71.04±0.08）、α-螺旋（16.27±0.02）和β-转角（12.68±0.03）之间保持了良好的平衡，展现出优化的柔韧性和结构完整性。而更高强度（600瓦）则显著破坏了蛋白质结构。随着超声功率的增加，氨基酸含量显著降低。超声处理后OPI的热特性未受影响。总之，适度的超声处理（400瓦）诱导的二级和三级结构修饰改善了OPI的功能特性。400瓦处理产生了最高的必需氨基酸含量（EAA），即22.75±0.82毫克/100毫克，以及总氨基酸含量（TAA），即64.94±2.7毫克/100毫克，这显著高于世界卫生组织和联合国粮农组织的标准，表明与其他处理相比，其必需氨基酸和总氨基酸产量最佳。
