Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties
This study investigates the effects of pH shift combined with ultrasound treatment on the structure and functional properties of tartary buckwheat protein. The results indicate that with ultrasound assistance and pH shift treatment significantly increased the free thiol content of tartary buckwheat...
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| Format: | Article |
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Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250118 |
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| author | YU Xin CHENG Zhe LIU Rui-shan DONG Ji-lin LI Yun-long SHEN Rui-ling |
| author_facet | YU Xin CHENG Zhe LIU Rui-shan DONG Ji-lin LI Yun-long SHEN Rui-ling |
| author_sort | YU Xin |
| collection | DOAJ |
| description | This study investigates the effects of pH shift combined with ultrasound treatment on the structure and functional properties of tartary buckwheat protein. The results indicate that with ultrasound assistance and pH shift treatment significantly increased the free thiol content of tartary buckwheat protein (P < 0.05). This increase might attributed to protein unfolding, which exposed internal thiols or generated new thiols through disulfide bonds cleavage. When the ultrasonic time was 20 min and the ultrasonic power was 300 W, tartary buchwheat protein exhibited the highest surface hydrophobicity. This indicates that the protein underwent reorganization during the modification process, disrupting aggregates formed by hydrophobic interactions consequently, the protein particle size decreased, exposing more internal hydrophobic groups. In addition, the solubility of tartary buckwheat protein was significantly improved by ultrasonic assisted pH adjustment. Under alkaline pH conditions, the solubility was significantly increased from 63.85% to 103.48%. This treatment also significantly reduced the particle size of buckwheat protein (P<0.05), and enhanced its zeta potential and emulsifying activity (P<0.05). In summary, ultrasonic assisted pH adjustment effectively enhances the structural and functional properties of tartary buckwheat protein, and provides a new prospect for its application in the food industry. |
| format | Article |
| id | doaj-art-48c6d5dd235b42f699fcf004dc365b97 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-48c6d5dd235b42f699fcf004dc365b972025-01-23T14:39:35ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-01-0133116417310.16210/j.cnki.1007-7561.2025.01.017Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional PropertiesYU Xin0 CHENG Zhe1LIU Rui-shan2DONG Ji-lin3LI Yun-long4SHEN Rui-ling5College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450002, ChinaShanxi Functional Food Research Institute, Shanxi Agricultural University, Taiyuan, Shanxi 030031, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450002, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450002, China; Zhongyuan Food Laboratory Zhengzhou University of Light Industry, Luohe, Henan 462300, ChinaShanxi Functional Food Research Institute, Shanxi Agricultural University, Taiyuan, Shanxi 030031, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450002, ChinaThis study investigates the effects of pH shift combined with ultrasound treatment on the structure and functional properties of tartary buckwheat protein. The results indicate that with ultrasound assistance and pH shift treatment significantly increased the free thiol content of tartary buckwheat protein (P < 0.05). This increase might attributed to protein unfolding, which exposed internal thiols or generated new thiols through disulfide bonds cleavage. When the ultrasonic time was 20 min and the ultrasonic power was 300 W, tartary buchwheat protein exhibited the highest surface hydrophobicity. This indicates that the protein underwent reorganization during the modification process, disrupting aggregates formed by hydrophobic interactions consequently, the protein particle size decreased, exposing more internal hydrophobic groups. In addition, the solubility of tartary buckwheat protein was significantly improved by ultrasonic assisted pH adjustment. Under alkaline pH conditions, the solubility was significantly increased from 63.85% to 103.48%. This treatment also significantly reduced the particle size of buckwheat protein (P<0.05), and enhanced its zeta potential and emulsifying activity (P<0.05). In summary, ultrasonic assisted pH adjustment effectively enhances the structural and functional properties of tartary buckwheat protein, and provides a new prospect for its application in the food industry.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250118tartary buckwheat proteinultrasound assisted ph adjustmentstructural propertiessolubilityemulsifying properties |
| spellingShingle | YU Xin CHENG Zhe LIU Rui-shan DONG Ji-lin LI Yun-long SHEN Rui-ling Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties Liang you shipin ke-ji tartary buckwheat protein ultrasound assisted ph adjustment structural properties solubility emulsifying properties |
| title | Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties |
| title_full | Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties |
| title_fullStr | Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties |
| title_full_unstemmed | Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties |
| title_short | Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties |
| title_sort | effect of ultrasound assisted ph shift on tartary buckwheat protein structure and functional properties |
| topic | tartary buckwheat protein ultrasound assisted ph adjustment structural properties solubility emulsifying properties |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250118 |
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