Academic Journal
Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties
| العنوان: | Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties |
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| المؤلفون: | YU Xin, CHENG Zhe, LIU Rui-shan, DONG Ji-lin, LI Yun-long, SHEN Rui-ling |
| المصدر: | Liang you shipin ke-ji, Vol 33, Iss 1, Pp 164-173 (2025) |
| بيانات النشر: | Academy of National Food and Strategic Reserves Administration, 2025. |
| سنة النشر: | 2025 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | tartary buckwheat protein, ultrasound assisted ph adjustment, structural properties, solubility, emulsifying properties, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | 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 |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250118; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2025.01.017 |
| URL الوصول: | https://doaj.org/article/48c6d5dd235b42f699fcf004dc365b97 |
| رقم الانضمام: | edsdoj.48c6d5dd235b42f699fcf004dc365b97 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2025.01.017 |