Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI)

BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2024). Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI). Journal of Food Engineering, 377: 112082.

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Abstract

This study aimed to understand the impact of ultrasonication (24 kHz) at a fixed power (100 W) and duration (5–60 min) on the physicochemical, structural, and thermal properties of faba bean protein isolates. Ultrasoundrelevant parameters such as acoustic density, intensity, and yield conversion were estimated. The average protein purity (~85% protein) and yield (up to 22 %) of the ultrasound-assisted protein isolate were higher than those of the control protein isolate. Compared to the original flour, the isolate had significantly lower levels of vicine and convicine. Electrophoresis revealed no substantial alterations in the primary structure of the native and sonicated faba bean isolates. SDS-PAGE and SE-HPLC showed that sonicated samples had profiles similar to those of the native protein isolate. FTIR spectra and X-ray diffraction (XRD) patterns were used to measure structural changes in all faba bean protein isolates (FBPI). XRD study revealed two distinct diffraction peaks at 2 θ = 10◦ and 2 θ = 20◦ for protein isolates, indicating that alteration in native conformational crystallite size was altered after the ultrasound application.

Item Type:	Article
Uncontrolled Keywords:	0904 Chemical Engineering; 0908 Food Sciences; Food Science; 3006 Food sciences; 4004 Chemical engineering
Identification Number:	https://doi.org/10.1016/j.jfoodeng.2024.112082
SWORD Depositor:	Symplectic Elements
Depositing User:	Symplectic Elements
Date Deposited:	03 May 2024 12:56
Last Modified:	03 May 2024 13:00
URI:	https://shura.shu.ac.uk/id/eprint/33668

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