This research was conducted to investigate the influence of ultrasound amplitude on the
physicochemical properties of soy protein concentrate. Soy protein concentrates (SPC, Acron SM) were treated
with a frequency of 20 kHz ultrasound and three different amplitudes of 50, 80, and 100% for 5 min. Untreated and
ultrasound-treated soy protein concentrate samples were evaluated in terms of recovery of soluble protein, particle
size, surface hydrophobicity, free sulfhydryl groups, turbidity and microstructure. The environmental scanning
electron microscope images of the treated and untreated soy protein concentrate samples were taken in order to
analyze the microstructure of the samples. The findings showed that the ultrasound treatment have a significant
effect on all physicochemical characteristics (p<0.05). All ultrasound treated samples showed significantly higher
solubility compared to the untreated soy protein concentrates. In addition, the highest protein solubility was
determined for the samples treated with 100% amplitude. Ultrasound treatment reduced the size of all proteins.
The sample which has the highest solubility also showed the lowest particle size compared to the others. Moreover,
ultrasound treated (100% amplitude) soy protein concentrate was resulted with highest surface hydrophobicity and
free sulfhydryl groups. Microscope images of the soy protein concentrates showed a spherical morphology with
particle diameters which closely corresponding to the results obtained by dynamic light scattering. It was clearly
seen that increasing ultrasound amplitude enhance the functionality of soy protein concentrates.
Ultrasound amplitude soy protein concentrate particle size protein solubility surface hydrophobicity free sulfhydryl group
This research was conducted to investigate the influence of ultrasound amplitude on the
physicochemical properties of soy protein concentrate. Soy protein concentrates (SPC, Acron SM) were treated
with a frequency of 20 kHz ultrasound and three different amplitudes of 50, 80, and 100% for 5 min. Untreated and
ultrasound-treated soy protein concentrate samples were evaluated in terms of recovery of soluble protein, particle
size, surface hydrophobicity, free sulfhydryl groups, turbidity and microstructure. The environmental scanning
electron microscope images of the treated and untreated soy protein concentrate samples were taken in order to
analyze the microstructure of the samples. The findings showed that the ultrasound treatment have a significant
effect on all physicochemical characteristics (p<0.05). All ultrasound treated samples showed significantly higher
solubility compared to the untreated soy protein concentrates. In addition, the highest protein solubility was
determined for the samples treated with 100% amplitude. Ultrasound treatment reduced the size of all proteins.
The sample which has the highest solubility also showed the lowest particle size compared to the others. Moreover,
ultrasound treated (100% amplitude) soy protein concentrate was resulted with highest surface hydrophobicity and
free sulfhydryl groups. Microscope images of the soy protein concentrates showed a spherical morphology with
particle diameters which closely corresponding to the results obtained by dynamic light scattering. It was clearly
seen that increasing ultrasound amplitude enhance the functionality of soy protein concentrates.
Ultrasound amplitude soy protein concentrate particle size protein solubility surface hydrophobicity free sulfhydryl group
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Gıda Mühendisliği / Food Engineering |
Yazarlar | |
Yayımlanma Tarihi | 30 Aralık 2018 |
Gönderilme Tarihi | 25 Haziran 2018 |
Kabul Tarihi | 27 Temmuz 2018 |
Yayımlandığı Sayı | Yıl 2018 Cilt: 8 Sayı: 4 |