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Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
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Foods 2020, 9(8), 1055; https://doi.org/10.3390/foods9081055
Received: 9 July 2020 / Revised: 28 July 2020 / Accepted: 3 August 2020 / Published: 4 August 2020
Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with and without pH-shifting to 3, 7 and 9 aiming at investigating their impact on primary protein structure, protein solubility, particle size and colloidal stability of an air-classified protein-enriched barley fraction and a barley protein isolate. Shifting the pH of sample dispersion to 9 followed by neutralisation to pH 7 improved protein solubility and colloidal stability of the isolate whereas it had less impact on the protein-enriched fraction. Ultrasound treatment improved both protein solubility and colloidal stability of the protein-enriched fraction at alkaline pH and particle size reduction by ultrasonication was observed at all the studied pH-values. For protein isolate, ultrasonication improved protein solubility at all pH-values and colloidal stability was improved at acidic and neutral pH whereas the sample was inherently stable at alkaline pH. The protein profiles of both ingredients remained unaffected by ultrasound treatment. The results suggest adopting ultrasonication as a promising tool for improving applicability of barley protein ingredients in liquid food systems. View Full-Text
Keywords: protein-enriched barley fraction; barley protein isolate; ultrasound; colloidal stability; protein solubility; particle size protein-enriched barley fraction; barley protein isolate; ultrasound; colloidal stability; protein solubility; particle size
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MDPI and ACS Style

Silventoinen, P.; Sozer, N. Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate. Foods 2020, 9, 1055. https://doi.org/10.3390/foods9081055

AMA Style

Silventoinen P, Sozer N. Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate. Foods. 2020; 9(8):1055. https://doi.org/10.3390/foods9081055

Chicago/Turabian Style

Silventoinen, Pia; Sozer, Nesli. 2020. "Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate" Foods 9, no. 8: 1055. https://doi.org/10.3390/foods9081055

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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