Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein
For exploring the effect of ultrasonic treatment on the digestive characteristics, the black bean protein was treated by ultrasonication at different power (150, 200, 250, 300, 350 W) and duration (6, 12, 18, 24 min) in low frequency (20 kHz). The effect of ultrasonication on protein digestibility w...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020141 |
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| author | Rong'an CAO Xuemin ZHANG Jingjing DIAO Yunhua CHEN Meiqi LI Jiamiao ZHANG Changyuan WANG |
| author_facet | Rong'an CAO Xuemin ZHANG Jingjing DIAO Yunhua CHEN Meiqi LI Jiamiao ZHANG Changyuan WANG |
| author_sort | Rong'an CAO |
| collection | DOAJ |
| description | For exploring the effect of ultrasonic treatment on the digestive characteristics, the black bean protein was treated by ultrasonication at different power (150, 200, 250, 300, 350 W) and duration (6, 12, 18, 24 min) in low frequency (20 kHz). The effect of ultrasonication on protein digestibility was investigated. Furthermore, the effect of ultrasonication on the black bean protein structural properties was analyzed by scanning electron microscopy, infrared spectroscopy, fluorescence spectroscopy. The particle size distribution, emulsifying properties, solubility and Zeta potential were performed to analyse the physicochemical properties variations of black bean protein during ultrasonic treatment. The particle size was decreased from 56 μm to 32 μm and the variation of secondary and tertiary structure of black bean protein was changed after the ultrasonic treatment at 300 W for 6 min. The solubility, emulsification, absolute value of Zeta potential of black bean protein were promoted. Finally, the digestibility of black bean protein was improved, the in vitro digestibility of black bean protein increased from 66.50% to 90.9%. However, improper sonication might be counterproductive. The black bean protein aggregation was formed during the sonication at 300 W for 12, 18, and 24 min with the decreasing solubility and digestibility. The results can provide a reference for improving the black bean protein digestibility by ultrasonic technology. |
| format | Article |
| id | doaj-art-b7af083f21aa42efa93e3aa35e81b6e6 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-b7af083f21aa42efa93e3aa35e81b6e62025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146314315010.13386/j.issn1002-0306.20240201412024020141-3Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean ProteinRong'an CAO0Xuemin ZHANG1Jingjing DIAO2Yunhua CHEN3Meiqi LI4Jiamiao ZHANG5Changyuan WANG6College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaNational Coarse Cereals Engineering Center, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaFor exploring the effect of ultrasonic treatment on the digestive characteristics, the black bean protein was treated by ultrasonication at different power (150, 200, 250, 300, 350 W) and duration (6, 12, 18, 24 min) in low frequency (20 kHz). The effect of ultrasonication on protein digestibility was investigated. Furthermore, the effect of ultrasonication on the black bean protein structural properties was analyzed by scanning electron microscopy, infrared spectroscopy, fluorescence spectroscopy. The particle size distribution, emulsifying properties, solubility and Zeta potential were performed to analyse the physicochemical properties variations of black bean protein during ultrasonic treatment. The particle size was decreased from 56 μm to 32 μm and the variation of secondary and tertiary structure of black bean protein was changed after the ultrasonic treatment at 300 W for 6 min. The solubility, emulsification, absolute value of Zeta potential of black bean protein were promoted. Finally, the digestibility of black bean protein was improved, the in vitro digestibility of black bean protein increased from 66.50% to 90.9%. However, improper sonication might be counterproductive. The black bean protein aggregation was formed during the sonication at 300 W for 12, 18, and 24 min with the decreasing solubility and digestibility. The results can provide a reference for improving the black bean protein digestibility by ultrasonic technology.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020141ultrasonic treatmentblack bean proteindigestive propertiesstructural propertiesphysicochemical properties |
| spellingShingle | Rong'an CAO Xuemin ZHANG Jingjing DIAO Yunhua CHEN Meiqi LI Jiamiao ZHANG Changyuan WANG Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein Shipin gongye ke-ji ultrasonic treatment black bean protein digestive properties structural properties physicochemical properties |
| title | Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein |
| title_full | Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein |
| title_fullStr | Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein |
| title_full_unstemmed | Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein |
| title_short | Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein |
| title_sort | effect of ultrasonic treatment on the in vitro digestibility properties of black bean protein |
| topic | ultrasonic treatment black bean protein digestive properties structural properties physicochemical properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020141 |
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