Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material
2.2. Preparation of Protein-Enriched Barley Fraction
2.3. Preparation of Protein Isolate
2.4. Biochemical Analysis
2.5. Ultrasound Treatment
2.6. Physicochemical Characteristics
2.6.1. Protein Composition
2.6.2. Protein Solubility
2.6.3. Particle Size
2.6.4. Colloidal Stability
2.7. Statistical Analysis
3. Results and Discussion
3.1. Protein Fractionation and Isolation
3.2. Impact of Ultrasound Treatment and pH-Shifting on Protein Profile
3.3. Protein Solubility
3.3.1. Effect of pH-Shifting
3.3.2. Effect of Ultrasound Treatment
3.3.3. Combined Effect of pH-Shifting and Ultrasound Treatment
3.4. Particle Size
3.5. Colloidal Stability
3.5.1. Effect of pH-Shifting
3.5.2. Effect of Ultrasound Treatment
3.5.3. Combined Effect of pH-Shifting and Ultrasound Treatment
- 1)
- Mechanical impact by cavitation during ultrasonication resulting in reduction of particle size and therefore causing more interactions between protein and water and less sedimentation of protein, starch and their possible aggregates.
- 2)
- Partial protein unfolding during alkaline pH-shifting followed by partial refolding at netural pH and potential formation of a molten globule state with improved protein flexibility and properties.
- 3)
- Mechanical impact by cavitation during ultrasonication and pH shifting causing partial unfolding of the protein structure and possible modifications in tertiary structure, such as breakage of non-covalent hydrophobic and electrostatic interactions, and hydrogen bonding whereas primary structure remained unaffected.
- 4)
- However, in order to verify these hypotheses, further, more thorough, investigations are needed.
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Protein-Enriched Barley Fraction (PEBF) | Barley Protein Isolate (BPI) | |
---|---|---|
Protein (% dm) a | 24.0 ± 0.20 | 85.9 ± 0.43 |
Starch (% dm) a | 55.6 ± 0.01 | 0.6 ± 0.02 |
Other (% dm) | 20.4 | 13.5 |
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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
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 StyleSilventoinen, Pia, and Nesli Sozer. 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