Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers
In this study, pea protein isolate (PPI) was used as the raw material to prepare pea protein isolate fibrils (PPIF) through ultrasound-assisted acid-thermal treatment. The effects of ultrasound and acid-thermal treatment on the physicochemical properties and structural characteristics of PPIF were s...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2025-07-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250408 |
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| author | REN Yu-kai MOU Song-song LI Zhi BAI Ke-fei LIU Xin-yi WANG Yu-sheng CHEN Hai-hua |
| author_facet | REN Yu-kai MOU Song-song LI Zhi BAI Ke-fei LIU Xin-yi WANG Yu-sheng CHEN Hai-hua |
| author_sort | REN Yu-kai |
| collection | DOAJ |
| description | In this study, pea protein isolate (PPI) was used as the raw material to prepare pea protein isolate fibrils (PPIF) through ultrasound-assisted acid-thermal treatment. The effects of ultrasound and acid-thermal treatment on the physicochemical properties and structural characteristics of PPIF were systematically investigated. The results revealed that after ultrasonic pretreatment, the average particle size of PPI decreased by 32 nm, and the thioflavin T fluorescence intensity increased during fibrillation, indicating that ultrasound pretreatment could reduce the activation energy required for fibril formation, thereby facilitating protein fibrillation. After ultrasonic treatment, the β-sheet content of PPIF increased from 42.67±1.76% to 44.70±0.79%, suggesting that ultrasound pretreatment enhanced hydrogen bonding and hydrophobic interactions, inducing secondary structural transitions in PPIF and promoting the formation and ordered assembly of PPIF aggregates. Acid-thermal treatment accelerated protein hydrolysis and subunit degradation, further promoting the formation of PPIF. The ultrasound-assisted acid-thermal treatment increased the solubility of PPI from 36.5% to 70.1%, while the emulsion stability index (ESI) and emulsifying activity index (EAI) increased by4.69 m2/g to 6.31 m2/g and 39.44 min to 59.33 min, respectively, significantly enhancing the solubility and emulsifying capacity of PPI. These findings suggest that ultrasound pretreatment enhances the self-assembly capability of PPIF, potentially broadening the application of PPI in novel functional foods. |
| format | Article |
| id | doaj-art-74e22fc3f28b45bf82d5bc610fea8b49 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-74e22fc3f28b45bf82d5bc610fea8b492025-08-20T04:02:33ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-07-01334394810.16210/j.cnki.1007-7561.2025.04.007Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein FibersREN Yu-kai0 MOU Song-song1LI Zhi2BAI Ke-fei3 LIU Xin-yi4WANG Yu-sheng5CHEN Hai-hua6College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;Bathurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;Bathurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Editorial Department of Journal of Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China;Bathurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaIn this study, pea protein isolate (PPI) was used as the raw material to prepare pea protein isolate fibrils (PPIF) through ultrasound-assisted acid-thermal treatment. The effects of ultrasound and acid-thermal treatment on the physicochemical properties and structural characteristics of PPIF were systematically investigated. The results revealed that after ultrasonic pretreatment, the average particle size of PPI decreased by 32 nm, and the thioflavin T fluorescence intensity increased during fibrillation, indicating that ultrasound pretreatment could reduce the activation energy required for fibril formation, thereby facilitating protein fibrillation. After ultrasonic treatment, the β-sheet content of PPIF increased from 42.67±1.76% to 44.70±0.79%, suggesting that ultrasound pretreatment enhanced hydrogen bonding and hydrophobic interactions, inducing secondary structural transitions in PPIF and promoting the formation and ordered assembly of PPIF aggregates. Acid-thermal treatment accelerated protein hydrolysis and subunit degradation, further promoting the formation of PPIF. The ultrasound-assisted acid-thermal treatment increased the solubility of PPI from 36.5% to 70.1%, while the emulsion stability index (ESI) and emulsifying activity index (EAI) increased by4.69 m2/g to 6.31 m2/g and 39.44 min to 59.33 min, respectively, significantly enhancing the solubility and emulsifying capacity of PPI. These findings suggest that ultrasound pretreatment enhances the self-assembly capability of PPIF, potentially broadening the application of PPI in novel functional foods. http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250408pea proteinprotein fibrilssonication treatmentacid-heat treatmentphysicochemical properties |
| spellingShingle | REN Yu-kai MOU Song-song LI Zhi BAI Ke-fei LIU Xin-yi WANG Yu-sheng CHEN Hai-hua Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers Liang you shipin ke-ji pea protein protein fibrils sonication treatment acid-heat treatment physicochemical properties |
| title | Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers |
| title_full | Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers |
| title_fullStr | Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers |
| title_full_unstemmed | Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers |
| title_short | Ultrasonic-Assisted Acid Heat Treatment for the Preparation and Structural Characteristics of Pea Protein Fibers |
| title_sort | ultrasonic assisted acid heat treatment for the preparation and structural characteristics of pea protein fibers |
| topic | pea protein protein fibrils sonication treatment acid-heat treatment physicochemical properties |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250408 |
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