Staff Members - Benha University
Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action
Ultrasonics Sonochemistry • 2019
Publication Information
Authors
Mokhtar Dabbour; Ronghai He; Benjamin Mintah; Jiahui Xiang; Haile Ma
Keywords
Sunflower-meal protein isolate; Protein functionality; Antioxidant potential; Sonication; Enzymolysis
Journal
Ultrasonics Sonochemistry
Publisher
Elsevier
Volume
58
Issue
Not Available
Pages
104625
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Functionalities, conformational characteristics and antioxidative capacities of sunflower meal protein isolate
(SMPI) and its hydrolysates (SMPIH) at various degree of hydrolysis (DH) (6, 12, 18, 24%) were investigated
following sonication. Enzymolysis notably enhanced the solubility, foaming properties and emulsion stability
index (ESI) of untreated and sonicated SMPI at most examined pH. Nonetheless, emulsion activity index (EAI) of
SMPI were more than SMPIH at all pH values, especially at pH 4.0–10.0 (P < 0.05). Compared with control,
sonication improved solubility, foaming capacity and emulsification properties, but decreased foaming stability
and had significant influence on the SMPI and SMPIH structure. Furthermore, sonication efficaciously enhanced
reducing power and superoxide, and ABTS radical scavenging capacity of all preparations (P < 0.05) over
control, confirmed by the analyses of hydrophobicities and content of amino acid compositions. Finally, our
investigation suggests that sonicated SMPIH can create new opportunities for developing natural additives for
different cosmetic, food and pharmacological preparations.
(SMPI) and its hydrolysates (SMPIH) at various degree of hydrolysis (DH) (6, 12, 18, 24%) were investigated
following sonication. Enzymolysis notably enhanced the solubility, foaming properties and emulsion stability
index (ESI) of untreated and sonicated SMPI at most examined pH. Nonetheless, emulsion activity index (EAI) of
SMPI were more than SMPIH at all pH values, especially at pH 4.0–10.0 (P < 0.05). Compared with control,
sonication improved solubility, foaming capacity and emulsification properties, but decreased foaming stability
and had significant influence on the SMPI and SMPIH structure. Furthermore, sonication efficaciously enhanced
reducing power and superoxide, and ABTS radical scavenging capacity of all preparations (P < 0.05) over
control, confirmed by the analyses of hydrophobicities and content of amino acid compositions. Finally, our
investigation suggests that sonicated SMPIH can create new opportunities for developing natural additives for
different cosmetic, food and pharmacological preparations.