Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate.

In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil seed flour. GSPI suspensions (10%) were sonicated with a probe (20 kHz) at 3 power levels (200 W, 400 W, 600 W) for 15 and 30 min, in addition, to control treatment without ultrasound.

Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate.

The objective of this study was to investigate the impacts of high-intensity ultrasound treatments on the compositional, physicochemical, biochemical, functional and structural properties of canola protein isolates (CPI). Aqueous canola protein suspensions were sonicated at 40 kHz for 15 min and 30 min. The moisture content, water activity, bulk density and the L and a color parameters of the CPI decreased due to the ultrasound; however, the in vitro protein digestibility was not modified by the treatment.