Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein

• Published in: Food research international Vol. 159; p. 111474
• Main Authors: Bi, Chong-hao, Chi, Shang-yi, Zhou, Tong, Zhang, Jia-yi, Wang, Xue-ying, Li, Jie, Shi, Wen-tian, Tian, Bin, Huang, Zhi-gang, Liu, Yi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2022
• Subjects: Differential calorimetric scanning (DSC); Microstructure; Particle size distribution; Rheological properties; Solubility; Particle size distribution; Microstructure; Differential calorimetric scanning (DSC); Solubility; Rheological properties
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111474

[Display omitted] •The synergistic effects of the time and power of HIU on CPI were investigated.•HIU was found to break the non-covalent bonds of chickpea protein.•HIU was found to make protein aggregates smaller and more even in size.•HIU was found to promote the interaction of protein aggregates with water.•The power over 150 W promoted the creation of non-covalent bonds. The aim of this study was to improve the functional properties of chickpea protein for its potential application in the food industry. The effects of low frequency high intensity ultrasound (HIU) at different power (0–300 W) and time (15–30 min) on the rheological properties, gelation, thermal stability, solubility and microstructure of chickpea protein were tested and analyzed. Based on the analysis, it was found that HIU caused the disruption of non-covalent bonds between protein chains leading to the unfolding of chickpea. The HIU-treated chickpea isolate protein aggregates were smaller and more uniformly dispersed, with increased orderly structure, thermal stability, and exposure of hydrophobic and charged groups originally buried in the interior. The experimental results also showed that the effect of HIU did not become more pronounced with increasing power and time, as the power exceeding 150 W for 30 min led to the formation of new polymers by the interactions between the exposed non-covalent groups, which were more ordered and homogeneous than those without HIU.