ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE
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2023
Authors
Šekuljica, NatašaMijalković, Jelena
Jakovetić Tanasković, Sonja
Gazikalović, Ivana
Luković, Nevena
Knežević-Jugović, Zorica
Conference object (Published version)
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Show full item recordAbstract
Processing conditions for the fabrication of soy protein concentrates (SPCs) have a
profound impact on the tightly packed, globular structure of soy proteins, which is reflected
in the weakening of structural and functional properties, limiting their use in food systems.
Many scholars have investigated the modification of soy protein, but this is the first time that
high-intensity ultrasound technology has been used to address its limitations through
improvement of the physicochemical properties of SPC. Therefore, the aim of this study was
to develop an ultrasound-based method capable of producing SPC with improved functional
properties making it a multifunctional ingredient for food systems intended for human
consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10
min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding
capacities and color of commercially available SPC were investigated.
Ultrasonic cavitation... induced the restructuring of SPC, which was confirmed by
significant changes in functional and structural properties. After ultrasonic treatment (30%
amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion
fabricated with this restructured SPC was firm, stable, without perceptible phase separation,
with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h,
correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil
(3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the
results additionally revealed that with the increase in sonication time the surface
hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased
significantly with the ultrasonic treatment time increment, while lengthened ultrasonic
cavitation increased the L* value. In conclusion, the functional and structural improvement of
SPC endorsed the adequacy of ultrasonic cavitation in SPC modification.
Keywords:
soy protein concentrate / functional properties / ultrasound / green technologiesSource:
Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023, 2023, 80-Publisher:
- Belgrade : University, Faculty of Technology and Metallurgy
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200135 (University of Belgrade, Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200135)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200287 (Innovation Center of the Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200287)
- EUREKA E! 13082 BIOFLOSBAKE-LAVGLU
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Institution/Community
Inovacioni centarTY - CONF AU - Šekuljica, Nataša AU - Mijalković, Jelena AU - Jakovetić Tanasković, Sonja AU - Gazikalović, Ivana AU - Luković, Nevena AU - Knežević-Jugović, Zorica PY - 2023 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7019 AB - Processing conditions for the fabrication of soy protein concentrates (SPCs) have a profound impact on the tightly packed, globular structure of soy proteins, which is reflected in the weakening of structural and functional properties, limiting their use in food systems. Many scholars have investigated the modification of soy protein, but this is the first time that high-intensity ultrasound technology has been used to address its limitations through improvement of the physicochemical properties of SPC. Therefore, the aim of this study was to develop an ultrasound-based method capable of producing SPC with improved functional properties making it a multifunctional ingredient for food systems intended for human consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10 min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding capacities and color of commercially available SPC were investigated. Ultrasonic cavitation induced the restructuring of SPC, which was confirmed by significant changes in functional and structural properties. After ultrasonic treatment (30% amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion fabricated with this restructured SPC was firm, stable, without perceptible phase separation, with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h, correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil (3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the results additionally revealed that with the increase in sonication time the surface hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased significantly with the ultrasonic treatment time increment, while lengthened ultrasonic cavitation increased the L* value. In conclusion, the functional and structural improvement of SPC endorsed the adequacy of ultrasonic cavitation in SPC modification. PB - Belgrade : University, Faculty of Technology and Metallurgy C3 - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 T1 - ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE SP - 80 UR - https://hdl.handle.net/21.15107/rcub_technorep_7019 ER -
@conference{ author = "Šekuljica, Nataša and Mijalković, Jelena and Jakovetić Tanasković, Sonja and Gazikalović, Ivana and Luković, Nevena and Knežević-Jugović, Zorica", year = "2023", abstract = "Processing conditions for the fabrication of soy protein concentrates (SPCs) have a profound impact on the tightly packed, globular structure of soy proteins, which is reflected in the weakening of structural and functional properties, limiting their use in food systems. Many scholars have investigated the modification of soy protein, but this is the first time that high-intensity ultrasound technology has been used to address its limitations through improvement of the physicochemical properties of SPC. Therefore, the aim of this study was to develop an ultrasound-based method capable of producing SPC with improved functional properties making it a multifunctional ingredient for food systems intended for human consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10 min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding capacities and color of commercially available SPC were investigated. Ultrasonic cavitation induced the restructuring of SPC, which was confirmed by significant changes in functional and structural properties. After ultrasonic treatment (30% amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion fabricated with this restructured SPC was firm, stable, without perceptible phase separation, with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h, correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil (3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the results additionally revealed that with the increase in sonication time the surface hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased significantly with the ultrasonic treatment time increment, while lengthened ultrasonic cavitation increased the L* value. In conclusion, the functional and structural improvement of SPC endorsed the adequacy of ultrasonic cavitation in SPC modification.", publisher = "Belgrade : University, Faculty of Technology and Metallurgy", journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023", title = "ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE", pages = "80", url = "https://hdl.handle.net/21.15107/rcub_technorep_7019" }
Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Gazikalović, I., Luković, N.,& Knežević-Jugović, Z.. (2023). ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 Belgrade : University, Faculty of Technology and Metallurgy., 80. https://hdl.handle.net/21.15107/rcub_technorep_7019
Šekuljica N, Mijalković J, Jakovetić Tanasković S, Gazikalović I, Luković N, Knežević-Jugović Z. ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:80. https://hdl.handle.net/21.15107/rcub_technorep_7019 .
Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Gazikalović, Ivana, Luković, Nevena, Knežević-Jugović, Zorica, "ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):80, https://hdl.handle.net/21.15107/rcub_technorep_7019 .