•Alkaline concentration above 0.03M may cause nutrient or safety problems in extraction of rice residue protein.•Alkaline extraction may influence functional or structural properties of rice residue ...protein.•The LAL formation depends on the alkali concentration.
This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different alkali concentrations) by exploring the protein functional, structural properties and lysinoalanine (LAL) formation. The results showed that with the rising of alkali concentration from 0.03M to 0.15M, the solubility, emulsifying and foaming properties of RRPI increased at first and then descended. When the alkali concentration was greater than 0.03M, the RRPI surface hydrophobicity decreased and the content of thiol and disulfide bond, Lys and Cys significantly reduced. By the analysis of HPLC, the content of LAL rose up from 276.08 to 15,198.07mg/kg and decreased to 1340.98mg/kg crude protein when the alkali concentration increased from 0.03 to 0.09M and until to 0.15M. These results indicated that RRPI alkaline extraction concentration above 0.03M may cause severe nutrient or safety problems of protein.
•Ultrasound pretreatment of protein on Maillard reaction of protein-hydrolysate was studied.•Two types (energy-divergent/gathered) of ultrasound were used.•Mechanism of ultrasound pretreatment on ...Maillard reaction was investigated.•Flavor characteristics of Maillard reaction products were evaluated.
The effects of two types (energy-divergent/gathered) of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella) were studied. The test and analysis of Fourier transform infrared spectroscopy, surface hydrophobicity and atomic force microscopy of protein, peptide concentration, molecular weight distribution and free amino acid content of protein-hydrolysate were performed to reveal the mechanism. Also, the sensory characteristics of Maillard reaction products were evaluated. Results showed that Maillard reaction products presented higher absorbance value at 294 and 420 nm after pretreated by two types of ultrasound compared to that of control. The grafting degree value of products pretreated by energy-divergent ultrasound increased by 13.87%. Both of these two types of ultrasound pretreatment showed higher (p < 0.05) value of grafting degree compared to that of positive control (thermal denaturation). The random coil content and surface hydrophobicity of protein improved significantly (p < 0.05), and the depth distribution of protein molecules narrowed down after pretreated by ultrasound, especially energy-divergent type ultrasound. The change of protein structure increased small molecular peptide/amino acid content in protein-hydrolysate, so that it promoted the Maillard reaction process of protein-hydrolysate and glucose. The mouthfulness and overall acceptance of Maillard reaction products increased after pretreated by two types of ultrasound. Results indicated that ultrasound, especially energy-divergent type ultrasound pretreatment of protein was an effective method to promote Maillard reaction evolution of protein-hydrolysate from grass carp protein and improved the flavor of Maillard reaction products.
The effects of ultrasound pretreatments on mass transfer kinetics, microstructure, carotenoid and vitamin C contents of sweet potato were investigated. Sweet potato samples were treated in distilled ...water with ultrasound (DWU), osmotic dehydration without ultrasound (OD) and ultrasound-assisted osmotic dehydration (UOD). Samples were subjected to ultrasound probe of 2 cm diameter, frequency of 28 kHz at 300 W maximum power at different pretreatment times of 20, 30, 45 and 60 min. The Azuara model used in this study fitted the experimental data well with high coefficient of correlation ranging from 0.92 to 0.98, low values of chi-square (<0.6), root mean square error (<0.9) and percent mean relative deviation (<10%). The results showed that UOD significantly (
p
< 0.05) had the highest mass transfer coefficient and equilibrium value for water loss and solid gain, compared to DWU and OD. DWU had no significant effect on the structure of sweet potato samples, while UOD had the highest effect on the structure. The samples treated in OD had the highest carotenoid retention compared to DWU and UOD at all pretreatment times. However, ultrasound enhanced the retention of vitamin C (>70%) in sweet potato samples treated in DWU and UOD.
The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9 (34) orthogonal design was used to optimize ultrasound pretreatment ...conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50 were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical (DPPH∙, OH∙) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.
•Ultrasound-pretreated convective drying of Roselle leaves was investigated.•About 47% reduction in drying time of ultrasound-pretreated Roselle leaves compared with the untreated.•Ultrasound ...pretreatment significantly preserved the nutritional quality of Roselle leaves during drying.
The drying kinetics and the nutritional qualities of Roselle (Hibiscus sabdariffa L) leaves as affected by ultrasound pretreatment during hot air drying were investigated in this work. Ultrasound frequency and power at 20 kHz and 600 W, respectively, were used for the experiment. Roselle leaves were subjected to ultrasound pretreatment in distilled water for 0 min (untreated), 5 min (UD5), 10 min (UD10) and 15 min (UD15) before hot air drying. The result showed that UD15 samples had about 47% reduction in drying time compared with the untreated samples. The effective moisture diffusivity of the treated and untreated samples ranged from 1.21 to 3.29 × 10−1m2/s. The Page and Logarithmic models best described the drying behavior for the untreated and treated samples respectively. The values of the mass transfer Biot number (ratio of internal mass transfer resistance to external mass transfer resistance) for all the samples ranged from 0.9032 to 1.2391. The samples of UD10 and UD5 had the highest amount of carotenoid and vitamin C contents, respectively, amongst the untreated and treated samples. The total color change of the treated samples were significantly lower than the untreated samples after drying. Drying of Roselle leaves is usually done using convective drying method with its attendant's effects such as long drying time, loss of nutrients and high energy usage. But this work showed that application of ultrasound pretreatment during drying of Roselle leaves can significantly reduce the drying time and at the same time retain the nutritional quality of the dried treated samples.
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•Frequency effects of ultrasound pretreatment on enzymolysis of RP were studied.•Structural characteristics of RP pretreated by ultrasound were further investigated.•A new tri-frequency generating ...ultrasound was used.
The effects of ultrasound pretreatment with different frequencies and working modes, including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU) and tri-frequency ultrasound (TFU), on the degree of hydrolysis (DH) of rice protein (RP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of RP hydrolysate were investigated. Ultraviolet–visible (UV) spectroscopy, fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity and scanning electron microscopy (SEM) of RP pretreated with ultrasound were measured. The results showed that ultrasound pretreatment did not increase DH of RP significantly (p>0.05). However, all the ultrasound pretreatment increased the ACE inhibitory activity of RP hydrolysate significantly (p<0.05). The MFU of 20kHz showed higher ACE inhibitory activity compared to that of other MFU. The ACE inhibitory activity of sequential DFU was higher than that of simultaneous with the same frequency combination. Sequential TFU of 20/35/50kHz produced the highest increase in ACE inhibitory activity in contrast with other ultrasound frequencies and working modes. All the results under ultrasound pretreatment showed that ultrasound frequencies and working modes were of great effect on the ACE inhibitory activity of RP. The changes in UV–Vis spectra and surface hydrophobicity indicated the unfolding of protein and exposure of hydrophobic groups by ultrasound. The FTIR analysis showed that all the ultrasound pretreatment with different frequencies and working modes decreased α-helix, β-turn content and increased β-sheet, random coil content of RP. The SEM results indicated that ultrasound pretreatment resulted in the deformation of RP. In conclusion, the frequency selection of ultrasound pretreatment of RP is essential for the preparation of ACE inhibitory peptide.
The effects of ultrasound-assisted freezing on the freezing time and water migration of dough, and the structural characteristics of gluten components were investigated. The effects of ...ultrasound-assisted freezing in the whole immersion freezing process (UWF) on the freezing time were better than those of ultrasound-assisted freezing in the maximum ice crystal generation zone. The shortest freezing time was obtained at 80 W/L, and was 577 s shorter than that with traditional immersion freezing. The UWF treatment at 80 W/L significantly (p < 0.05) affected the absorption enthalpy, freezable water content and water migration of frozen dough. In UWF compared with traditional immersion freezing, the SH content of gluten, glutenin and gliadin was significantly (p < 0.05) higher, by 12.06%, 27.55% and 21.65%, respectively. The surface hydrophobicity of gluten, glutenin and gliadin in UWF treated samples significantly (p < 0.05) decreased, by 19.67%, 13.21% and 9.17%, respectively. The secondary structure of gluten components was also significantly changed by UWF. The network of gluten, the chain structure of glutenin and the gliadin particles were all changed by UWF treatment. These findings indicated that UWF is an effective method to improve the moisture distribution in dough and reduce the damage to protein molecular structure caused by freezing.
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•The freezing time of dough was decreased by ultrasonic-assisted freezing.•The moisture migration of dough was improved by ultrasonic-assisted freezing.•Ultrasonic-assisted freezing changed the molecular structure of gluten components.•Ultrasonic-assisted freezing reduce the damage to gluten network caused by freezing.
The possibility of ultrasound assisted pretreatments of sweet potato to lower the moisture content and oil uptake during deep fat frying and its effects on the mass transfer rate was investigated. ...Sweet potato samples prior to frying were immersed in distilled water with ultrasound (UD), osmotic dehydration without ultrasound (OD) and ultrasound assisted osmotic dehydration (UOD). Ultrasound probe having frequency of 28kHz at 300W maximum power and time of 30min was used for the pretreatment. The control (without pretreatment) and the pretreated samples were fried using sunflower oil at temperature of 130, 150 and 170°C for 2, 4, 6, 8 and 10min. The first order kinetic model was used for the mass transfer rate for moisture loss and oil uptake. The lowest moisture content was found in fried samples pretreated in UOD and OD while the lowest oil uptake was obtained in fried samples pretreated in UD having 65.11 and 71.47% oil reduction at temperature of 150 and 170°C, respectively, compared to the untreated sample. The k values of all pretreated samples were higher than that of the untreated at 150 and 170°C. The highest activation energy for moisture loss was found in untreated samples while the lowest activation energy for oil uptake was found in samples pretreated in UOD. The results from this work proved that ultrasound is a good pretreatment that can be used to obtain a low moisture content and oil uptake during deep fat frying of sweet potato.
Ultrasound is a novel technology that is widely used in the food industries because of its numerous advantages over conventional methods. Its application in the frying of foods could also help in the reduction of oil uptake, thus making safe the consumption of fried foods. The information about frying kinetics could also help in the design and optimization of the process in the food industry.
•Effect of ultrasound pretreatment on fried sweet potato was investigated•Ultrasound pretreatment significantly lowered oil uptake compared to control•Ultrasound enhanced moisture transfer rate during frying•The lowest activation energy was obtained in ultrasound pretreated samples
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