Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties

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dc.citation.volume154
dc.contributor.authorHu Y
dc.contributor.authorCheng L
dc.contributor.authorGilbert EP
dc.contributor.authorLee SJ
dc.contributor.authorYang Z
dc.date.accessioned2024-07-22T01:54:24Z
dc.date.available2024-07-22T01:54:24Z
dc.date.issued2024-09
dc.description.abstractThe effect of thermosonication (TS) (90 °C, 10–30 min) on faba bean protein isolate (FPI) at pH 7 was investigated. The microstructural and techno-functional properties of TS-treated FPI were compared with native FPI or FPI treated with conventional prolonged heating (CH, up to 8 h) at 90 °C. TS treatment effectively converted FPI to amorphous aggregates containing predominant β-sheet secondary structures, as determined by Thioflavin T (ThT) fluorescence and circular dichroism (CD). According to sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), these amorphous aggregates could be formed by disulfide bonds. Additionally, TS treatment is efficient in disrupting large protein aggregates of FPI, thus improving their solubility. Both TS and CH treatments induced formation of viscoelastic FPI hydrogels, whose gel strength depends on the type and time of treatment. Hydrogels formation is likely to arise from the entanglement and interaction of protein aggregates as revealed by small angle neutron scattering (SANS) and scanning electron microscopy (SEM). TS-treated FPI was also used to prepare O/W emulsions and whose structural and physical properties were compared with those stabilised by untreated FPI. At all oil volume fractions (φ = 0.2, 0.5, and 0.7) and FPI concentrations (1, 3, and 5 wt %), emulsions stabilised by TS-treated FPI exhibited smaller oil droplet size, greater mechanical strength and superior stability compared to those stabilised by untreated FPI. The study suggests that TS treatment is promising in improving techno-functional properties of FPI; further studies are needed to exploit TS-treated plant proteins as a novel food ingredient in food product development.
dc.description.confidentialfalse
dc.edition.editionSeptember 2024
dc.identifier.citationHu Y, Cheng L, Gilbert EP, Lee SJ, Yang Z. (2024). Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties. Food Hydrocolloids. 154.
dc.identifier.doi10.1016/j.foodhyd.2024.110140
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number110140
dc.identifier.piiS0268005X24004144
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70261
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X24004144
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2024 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectThermosonication
dc.subjectFaba bean protein isolates
dc.subjectViscoelasticity
dc.subjectO/W emulsions
dc.subjectMicrostructure
dc.titleImpact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties
dc.typeJournal article
pubs.elements-id488764
pubs.organisational-groupOther
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