Physicochemical,structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction

As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties.     

Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

In order to expand the applications of plant protein in food formulations, enhancement of its functionalities is meaningful. Herein, the effects of ultrasonic (20 KHz, 400 W, 20 min)-assisted pH shift (pH 10 and 12) treatment on the structure, interfacial behaviors, as well as the emulsifying and foaming properties of perilla protein isolate (PPI) were investigated. Results showed that the solubility of PPI treated by ultrasonic-assisted pH shift (named UPPI-10/12) exceeded 90 %, which was at least 2 and 1.4 times that of untreated PPI and ultrasound-based PPI. Meanwhile, UPPI-10/12 possessed higher foamability (increasing by at least 1.2 times) and good emulsifying stability. Ultrasonic-assisted pH shift treatment decomposed large PPI aggregates into tiny particles, evident from the dynamic light scattering (DLS) and atomic force microscopy results. Besides, this approach induced a decrease in α-helix of PPI and an increase in β-sheet, which might result in the exposure of the hydrophobic group on the structural surface of PPI, thus leading to the increase of surface hydrophobicity. The smaller size and higher hydrophobicity endowed UPPI-10/12 faster adsorption rate, tighter interfacial structure, and higher elastic modulus at the air- and oil–water interfaces, evident from the cryo-SEM and interfacial dilatational rheological results. Thus, the emulsifying and foaming properties could evidently enhance. This study demonstrated that ultrasonic-assisted pH shift technique was a simple approach to effectively improve the functional performance of PPI.     

Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural,functional characteristics and application of Qingke protein

Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.05). Meanwhile, ultrasound combined with transglutaminase treatment enhanced the cross-linking degree of Qingke protein (P < 0.05), as shown by decreased free amino group and free sulfhydryl group contents, and increased disulfide bond content. Moreover, after the ultrasound-assisted transglutaminase dual modification treatment, the fluorescence intensity, the contents of α-helix and random coil in the secondary structure of Qingke protein significantly decreased, while the β-sheet content increased (P < 0.05) compared with control. SDS-PAGE results showed that the bands of Qingke protein treated by ultrasound combined with transglutaminase became unclear. Furthermore, the quality of Qingke noodles made with Qingke powder (140 g/kg dual modified Qingke protein mixed with 860 g/kg extracted Qingke starch) and wheat gluten 60–70 g/kg was similar to that of wheat noodles. In summary, multiple-frequency ultrasound combined with transglutaminase dual modification can significantly improve the physicochemical properties of Qingke protein and the modified Qingke proteins can be used as novel ingredients for Qingke noodles.     

Ultrasound-assisted oxidative process for sulfur removal from petroleum product feedstock

A procedure using ultrasonic irradiation is proposed for sulfur removal of a petroleum product feedstock. The procedure involves the combination of a peroxyacid and ultrasound-assisted treatment in order to comply with the required sulfur content recommended by the current regulations for fuels. The ultrasound-assisted oxidative desulfurization (UAOD) process was applied to a petroleum product feedstock using dibenzothiophene as a model sulfur compound. The influence of ultrasonic irradiation time, oxidizing reagents amount, kind of solvent for the extraction step and kind of organic acid were investigated. The use of ultrasonic irradiation allowed higher efficiency for sulfur removal in comparison to experiments performed without its application, under the same reactional conditions. Using the optimized conditions for UAOD, the sulfur removal was about 95% after 9 min of ultrasonic irradiation (20 kHz, 750 W, run at 40%), using hydrogen peroxide and acetic acid, followed by extraction with methanol.     

Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates

The influence of ultrasound-assisted free radical modification on the structure and functional properties of ovalbumin-epigallocatechin gallate (OVA-EGCG) conjugates was investigated by experimental measurements and computer simulations. Compared with the traditional free radical condition, the ultrasonic-assisted processing significantly increased the conjugating efficiency of OVA and EGCG and shortened the conjugating from 24 h to 1 h without affecting the equivalent amount of EGCG conjugating. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis and multi-spectroscopy analysis (Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, and UV spectroscopy) indicated that the covalent conjugates could be formed between OVA and EGCG. And modification in the conformation of OVA was induced by EGCG. Furthermore, molecular docking results demonstrated the possession of high-affinity EGCG binding location on OVA, supporting and clarifying the experimental results. In addition, the functional properties of OVA including emulsification (emulsifying activity and emulsion stability) and antioxidant properties (DPPH scavenging capacity and ABTS scavenging capacity) were significantly improved after conjugation with EGCG, especially in ultrasound-assisted conditions. Overall, OVA-EGCG conjugates produced by ultrasound-assisted free radical treatment could be applied as a potential emulsifier and antioxidant, thereby expanding the application of OVA as a dual-functional ingredient.     

Ultrasonic-assisted Dunlop method for natural rubber latex foam production: Effects of irradiation time on morphology and physico-mechanical properties of the foam

An ultrasonic-assisted technique was first introduced for the production of natural rubber latex foam (NRLF). The flexible elastomeric foam was formed by a liquid–solid state transformation in an aqueous media. The aim of the current research was to provide a novel strategy for fabricating NRLF using ultrasonication and the Dunlop method, as well as to simultaneously utilize irradiation events to achieve the desired foam properties. NRLFs were exposed to ultrasonication at 25 kHz at the beginning of the gelling process. The effects of irradiation times of 0, 1, 3, 5 and 7 min on the morphology, foaming behaviors, physical properties and mechanical performance of NRLFs were investigated. The results revealed that using ultrasonic irradiation, unfoamed regions and a bimodal structure, which seem to be microstructural defects in conventional NRLF, could be completely eliminated. However, excessive irradiation times of 5 min and longer appeared to affect the physico-mechanical properties of the foams in terms of transient cavitation and the unfavorable physicochemical effects of ultrasonic vibrations. As a result, the optimal ultrasonic irradiation time was found to be 3 min. Using this irradiation duration, a foam with the suitable microcellular structure achieved the most desirable properties, such as its expansion ratio (7-fold increase), foam porosity (85.7%), compression recoverability (98.7%), and tensile strength (307.3 kPa). Moreover, the foam still maintained its characteristic soft nature (hardness less than 100 N) with an indentation hardness of 71.9 N. Therefore, ultrasonic treatment introduced to the conventional Dunlop method is a potentially feasible technique since it improves the morphology and the physico-mechanical properties of NRLFs.     

Effect of ultrasound power on HCl leaching kinetics of impurity removal of aphanitic graphite

This study aimed to investigate the effect of ultrasonic power and temperature on the impurity removal rate during conventional and ultrasonic-assisted leaching of aphanitic graphite. The results showed that the ash removal rate increased gradually (∼50 %) with the increase in ultrasonic power and temperature but deteriorated at high power and temperature. The unreacted shrinkage core model was found to fit the experimental results better than other models. The Arrhenius equation was used to calculate the finger front factor and activation energy under different ultrasonic power conditions. The ultrasonic leaching process was significantly influenced by temperature, and the enhancement of the leaching reaction rate constant by ultrasound was mainly reflected in the increase of the pre-exponential factor A. Ultrasound treatment improved the efficiency of impurity mineral removal by destroying the inert layer formed on the graphite surface, promoting particle fragmentation, and generating oxidation radicals. The poor reactivity of hydrochloric acid with quartz and some silicate minerals is a bottleneck limiting the further improvement of impurity removal efficiency in ultrasound-assisted aphanitic graphite. Finally, the study suggests that introducing fluoride salts may be a promising method for deep impurity removal in the ultrasound-assisted hydrochloric acid leaching process of aphanitic graphite.     

Effect of ultrasonic far-infrared synergistic drying on the characteristics and qualities of wolfberry (Lycium barbarum L.)

This study investigated the effects of ultrasonic frequency, ultrasonic power, irradiation height and temperature on the drying characteristics, quality and microstructure of wolfberry by ultrasonic-assisted far-infrared drying. By fitting five commonly used thin-layer drying mathematical models, it was found that the coefficient of determination (R²) of the Weibull model was 0.99400–0.99825, the root mean square error (RMSE) was 1.2162 × 10^-4–4.5209 × 10^-4, and the reduced chi-square (χ²) was 0.00207–0.00663, which was the best fit. Under the application of ultrasound, the average drying rate of wolfberry increased. Compared with natural drying, the polysaccharide content increased by 33.2 % at 250 mm irradiation height, and the total phenol content increased by 44.9 % at 40 kHz ultrasonic frequency. The antioxidant activity was the strongest, and the total flavonoids content was the highest (2.594 mg/g) at 24 W ultrasonic power. By comparing the microstructure of wolfberry under different drying methods, such as a fresh sample, natural drying, hot air drying, and ultrasonic-assisted drying, we found that the ultrasonic assistance increased the number of micropores on the surface of wolfberry, reduced the damage to epidermal cells, reduced the mass transfer resistance of the drying process and accelerated the drying process. This study shows that ultrasonic-assisted far-infrared drying technology played a significant role in the heat and mass transfer of wolfberry drying, and had great potential in the commercial processing of wolfberry.     

Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates

In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF₆] increased by 12.53% as compared to control (P < 0.05). More peptides with low molecular weight were obtained, providing support for the changes in DH. The trichloroacetic acid-nitrogen soluble index presented an increase, suggesting a better protein hydrolysate property. The increase in the calcium-binding activity showed the ultrasound-assisted ILs pretreatment could potentially improve bone health. The foaming capacity and stability of SPI hydrolysates pretreated by ultrasound-assisted [BMIM][PF₆] always increased remarkably as compared to ultrasound-assisted [BDMIM][Cl] pretreatment. However, the synergistic effect of ultrasound-assisted [BMIM][PF₆] on the emulsifying activity and antioxidant activities (DPPH and hydroxyl radical scavenging activity) was not as ideal as ultrasound-assisted [BDMIM][Cl] pretreatment, which may be affected by the structure of peptide. In conclusion, these results indicated the combination of dual-frequency ultrasound and ionic liquids would be a promising method to improve the functional properties of SPI hydrolysates and broaden the application scope of compound modification in proteolysis industry.     

Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis

Lotus seed starch nanoparticles were prepared by ultrasonic (ultrasonic power: 200 W, 600 W, 1000 W; time: 5 min, 15 min, 25 min; liquid ratio (starch: buffer solution): 1%, 3%, 5%) assisted enzymatic hydrolysis (LS-SNPs represent lotus seed starch nanoparticles prepared by enzymatic hydrolysis and U-LS-SNPs represent lotus seed starch nanoparticles prepared by high pressure homogenization-assisted enzymatic hydrolysis). The structure and physicochemical properties of U-LS-SNPs were studied by laser particle size analysis, scanning electron microscope, X-ray diffraction, Raman spectroscopy, nuclear magnetic resonance and gel permeation chromatography system. The results of scanning electron microscopy showed that the surface of U-LS-SNPs was cracked and uneven after ultrasonic-assisted enzymolysis, and there was no significant difference from LS-SNPs. The results of particle size analysis and gel permeation chromatography showed that the particle size of U-LS-SNPs (except 5% treatment group) was smaller than that of LS-SNPs. With the increase of ultrasonic power and time, the weight average molecular gradually decreased. The results of X-ray diffraction and Raman spectroscopy showed that ultrasonic waves first acted on the amorphous region of starch granules. With the increase of ultrasonic power and time, the relative crystallinity of U-LS-SNPs increased first and then decreased. The group (600 W, 15 min, 3%) had the highest relative crystallinity. The results of nuclear magnetic resonance studies showed that the hydrogen bond and double helix structure of starch were destroyed by ultrasound, and the double helix structure strength of U-LS-SNPs was weakened compared with LS-SNPs. In summary, U-LS-SNPs with the small-sized and the highest crystallinity can be prepared under the conditions of ultrasonic power of 600 W, time of 15 min and material-liquid ratio of 3%.     

Modifying the physicochemical properties,solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foaming capacity. The solubility of milk proteins had a significant increase with gradual enhancement of ultrasound-assisted alkaline pH-shifting (p < 0.05), especially for MCC up to 99.50 %. Also, treatment made a significant decline in the particle size of MPC and MCC, as well as the turbidity of the proteins (p < 0.05). The foaming capacity of MPC, MCC, and WPI was all improved, especially at pH 11, and at this pH, the milk protein also showed the highest surface hydrophobicity. The best foaming capacity at pH 11 was the result of the combined effect of particle size, potential, protein conformation, solubility, and surface hydrophobicity. In conclusion, ultrasound-assisted pH-shifting treatment was found to be effective in improving the physicochemical properties and solubility and foaming capacity of milk proteins, especially MCC, with promising application prospect in food industry.     

Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein

There is a burgeoning demand for modified plant-based proteins with desirable physicochemical and functional properties. The cereal Qingke is a promising alternative protein source, but its use has been limited by its imperfect functional characteristics. To investigate the effect of ultrasound treatment on Qingke protein, we applied single- (40 kHz), dual- (28/40 kHz), and tri- (28/40/50 kHz) frequency ultrasound on the isolated protein and measured subsequent physicochemical and structural changes. The results showed that the physicochemical properties of proteins were modified following ultrasound treatment, and many of these changes significantly increased with increasing frequency. Compared with the native Qingke protein (control), the solubility, foaming activity, stability, and water or oil holding capacity of tri-frequency ultrasound modified Qingke protein increased by 43.54%, 20.83%, 20.51%, 28.9%, and 45.2%, respectively. Furthermore, ultrasound treatment altered the secondary and tertiary structures of the protein resulting in more exposed chromophoric groups and inner hydrophobic groups, as well as reduced β-sheets and increased random coils, relative to the control. Rheological and texture characterization indicated that the values of G' and G'', hardness, gumminess, and chewiness decreased after ultrasound treatment. This study could provide a theoretical basis for the application of multi-frequency ultrasonic technology for modification of Qingke protein to expand its potential use as an alternative protein source.     

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

The aim of this study was to prepare lactoferrin-epigallocatechin-3-gallate (LF–EGCG) conjugates and to determine their ability to protect emulsified algal oil against aggregation and oxidation. LF–EGCG conjugates were formed using an ultrasound-assisted alkaline treatment. The ultrasonic treatment significantly improved the grafting efficiency of LF and EGCG and shortened the reaction time from 24 h to 40 min. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analyses showed that the covalent/non-covalent complexes could be formed between LF and EGCG, with the CO and CN groups playing an important role. The formation of the conjugates reduced the α-helix content and increased the random coil content of the LF. Moreover, the antioxidant activity of LF was significantly enhanced after conjugation with EGCG. LF–EGCG conjugates as emulsifiers were better at inhibiting oil droplet aggregation and oxidation than LF alone. This study demonstrates that ultrasound-assisted formation of protein–polyphenol conjugates can enhance the functional properties of the proteins, thereby extending their application as functional ingredients in nutritionally fortified foods.     

Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate

This study aimed to investigate influence of ultrasonic treatment on physicochemical and antioxidant properties of mung bean protein hydrolysate (MPH). Physicochemical properties of MPH were evaluated by Tricine-SDS-PAGE, particle size distribution, fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy, among others. Radicals scavenging activities of ABTS, hydroxyl, superoxide anion, Fe²⁺ chelating ability and reducing power characterized antioxidant activities of MPH. MPH contained four bands of 25.6, 12.8, 10.6 and 4.9 kDa, in which 4.9 kDa was the most abundant. Ultrasonic treatment increased the contents of aromatic and hydrophobic amino acids in MPH. Ultrasonic treatment decreased the content of α-helix of MPH and increased β-sheet and β-turn compared to MPH. MPH-546 W (ultrasonic treatment 546 W, 20 min) had the lowest average particle size (290.13 nm), zeta potential (-36.37 mV) and surface hydrophobicity (367.95 A.U.). Antioxidant activities of ultrasonicated-MPH increased with the ultrasonic power, achieving the lowest IC₅₀ (mg/mL) of 0.1087 (ABTS), 1.796 (hydroxyl), 1.003 (superoxide anion) and 0.185 (Fe²⁺ chelating ability) in 546 W power. These results indicated ultrasonic treatment would be a promising method to improve the antioxidant properties of MPH, which would broaden the application scope of MPH as bioactive components in the food industry.     

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

The influence of high intensity ultrasound (HIUS) on physicochemical and functional properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were treated with ultrasound probe (20 kHz) and ultrasound bath (40 kHz) for 5, 10, 20 and 30 min. Thermal stability of protein isolates was reduced as indicated by differential scanning calorimetry. Minimum thermal stability was observed at 20 min of sonication and increased further with increase in treatment time indicating aggregation at prolonged sonication. SDS-PAGE profile of proteins showed a significant reduction in molecular weight. Further, surface hydrophobicity and sulfhydryl content increased after HIUS treatment indicating partial unfolding of proteins and reduction in the intermolecular interactions. The particle size analysis showed that HIUS treatment reduced the particle size. Less turbid solution were observed largely due to reduction in particle size. HIUS decreased the available lysine content in protein isolates. Solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and oil binding capacity were improved significantly, while as, water binding capacity was decreased. The effect of HIUS on physicochemical and functional properties of sunflower protein isolates was more pronounced in probe sonication rather than bath sonication. Protein isolates with improved functional properties can be obtained using high intensity ultrasound technology.     

Ultrasound-assisted cyanide extraction of gold from gold concentrate at low temperature

A sonochemical reactor was developed to study the ultrasound-assisted cyanide extraction of gold from gold ore at low temperature. The effects of ultrasound on gold leaching in low temperature and conventional conditions were investigated. At the low temperature of 10 °C, ultrasound-assisted extraction increased extraction rate of gold by 0.6%–0.8% and reduced the gold content of cyanide tailings to 0.28 g/t in the leaching of gold concentrate and cyanide tailings, respectively. At the conventional temperature of 25 °C, ultrasound-assisted extraction obtained a 0.1% higher extraction rate of gold compared with conventional extraction, with the unit consumption of NaCN reduction of 15%. The analysis of kinetic model also demonstrated that sonication indeed improved the reaction of gold leaching greatly. The mineralogy and morphology of ore were further analyzed by X-ray diffraction (XRD), scanning electron microscope (SEM) and particle size analyzer to explore the strengthening mechanism of gold leaching. The results showed that the ore particles were smashed, the ore particle surface was peeled, the passive film was destroyed and the reaction resistance decreased under ultrasonic processing. Therefore, the extraction rate of gold was improved and the extraction time was shortened significantly in ultrasound-assisted cyanide extraction.     

Ultrasound assisted intensified recovery of lactose from whey based on antisolvent crystallization

The current work deals with understanding the fundamental aspects of intensified recovery of lactose from paneer (cottage cheese) whey using the anti-solvent induced sonocrystallization. Ultrasonic horn (22 kHz) with varying power levels over the range of 40–120 W has been used for initial experiments at 100% duty cycle and two different levels of ultrasonic exposure time as 10 min and 20 min. Similar experiments were also performed using ultrasonic bath for the same time of exposure but with at two ultrasonic frequencies (22 kHz and 33 kHz). It was observed that the lactose recovery as well as purity increased with an increase in ultrasonic power at 100% duty cycle for the case of treatment time as 10 min whereas the lactose recovery and purity increased only till an optimum power for the 20 min treatment. In the case of ultrasonic bath, lactose purity increased with an increase in the ultrasonic frequency from 22 kHz to 33 kHz though the lactose recovery marginally decreased. Overall, it was observed that the maximum lactose recovery was ∼98% obtained using ultrasonic horn while the maximum lactose purity was ∼97%. It was also observed that maximum lactose recovery was ∼94% for the case of ultrasonic bath while the maximum lactose purity was ∼92%. The work has enabled to understand the optimized application of ultrasound so as to maximize both the lactose yield and purity during the recovery from whey.     

Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties

In recent years, more and more attention had been paid to the combination of proteins and flavonoids, and several flavonoids had been reported to improve the physicochemical and emulsifying properties of proteins. This study investigated the effects of ultrasonic treatment (450 W for 10 min, 20 min, and 30 min) on the physicochemical properties, antioxidant activity, and emulsifying properties of soy protein isolate (SPI) -hawthorn flavonoids (HF) non-covalent complexes. The results showed that the addition of HF to SPI and 20 min of ultrasound could reduce α-helix and random coil, increase β-sheet and β-turn, and enhance fluorescence quenching. In addition, it decreased the particle size, zeta potential, surface hydrophobicity, and turbidity to 88.43 or 95.27 nm, −28.80 mV, 1250.42, and 0.23, respectively. The protein solubility, free sulfhydryl group, antioxidant activity, emulsifying activity index, and emulsifying stability index all increased to 73.93%, 15.07 μmol/g, 71.00 or 41.91%, 9.81 m²/g, and 67.71%, respectively. Moreover, high-density small and low-flocculation droplets were formed. Therefore, the combined ultrasound treatment and addition of HF to SPI is a more effective method for protein modification compared to ultrasound treatment alone. It provides a theoretical basis for protein processing and application in the future.     

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism

This study aims to optimize the ultrasound treatment conditions for enhancing the degree of glycation (DG) of ovalbumin (OVA)-xylose conjugates through Maillard reaction and investigate the correlation between DG and functional properties affected by structural changes. The structural and functional properties of classical heating OVA, glycated OVA, ultrasonic treated OVA, and ultrasound-assisted glycated OVA were investigated to explore the interaction mechanism of ultrasound treatment on foaming and emulsifying properties improvement. Results indicated that the ultrasound assistance increased free sulfhydryl content, surface hydrophobicity and particle size of OVA-xylose conjugates, and thus enhancing the surface properties, which were strongly linear correlated with DG under different glycation parameters (pH, xylose/OVA ratio, heating time). Additionally, circular dichroism spectroscopy analysis revealed that ultrasound promoted the conversion of α-helices to β-sheets and unfolded structures, which was consistent with the formation of short amyloid-like aggregates that observed by atomic force microscopy phenomenon. Overall, our study provides new insights into the effects of ultrasound treatment on Maillard-induced protein functional properties enhancement, which may be a new strategy to tune the DG and functionality of protein-saccharide grafts during ultrasound processing.     

Ultrasound-assisted alkali removal of proteins from wastewater generated during oil bodies extraction

In this study, an ultrasonic-assisted alkaline method was used to remove proteins from wastewater generated during oil-body extraction, and the effects of different ultrasonic power settings (0, 150, 300, and 450 W) on protein recovery were investigated. The recoveries of the ultrasonically treated samples were higher than those of the samples without ultrasonic treatment, and the protein recoveries increased with increasing power, with a protein recovery of 50.10 % ± 0.19 % when the ultrasonic power was 450 W. Amino acid analysis showed that the amino acids comprising the recovered samples were consistent, regardless of the ultrasonic power used, but significant differences in the contents of amino acids were observed. No significant changes were observed in the protein electrophoretic profile using dodecyl polyacrylamide gel, indicating that sonication did not change the primary structures of the recovered samples. Fourier transform infrared and fluorescence spectroscopy revealed that the molecular structures of the samples changed after sonication, and the fluorescence intensity increased gradually with increasing sonication power. The contents of α-helices and random coils obtained at an ultrasonic power of 450 W decreased to 13.44 % and 14.31 %, respectively, whereas the β-sheet content generally increased. The denaturation temperatures of the proteins were determined using differential scanning calorimetry, and ultrasound treatment reduced the denaturation temperatures of the samples, which was associated with the structural and conformational changes caused by their chemical bonding. The solubility of the recovered protein increased with increasing ultrasound power, and a high solubility was essential in good emulsification. The emulsification of the samples was improved well. In conclusion, ultrasound treatment changed the structure and thus improved the functional properties of the protein.