Faba bean proteins are currently viewed as promising animal protein alternatives. However, certain functional properties e.g. relatively low solubility compared to whey protein isolates, can limit the application of faba bean protein isolates (FPIs) in certain food products. Therefore, it may be desirable to use modification approaches such as the application of ultrasound to alter such limiting physicochemical properties. In this study, Faba Bean Protein Isolates (FPIs) were treated by ultrasound with different frequencies (20 kHz, 40 kHz and 20 + 40 kHz) prior to hydration (1 %) at different pH levels (3, 7, and 9). Then the structure and physicochemical properties (i.e. particle size, ζ-potential, surface hydrophobicity, thermal behavior, and solubility) of control and untreated FPIs were investigated. Ultrasound treatment had no obvious effect on the molecular weight of FPIs, whereas it changed the secondary structure of FPIs from a more ordered structure to a more disordered structure. The applied treatment resulted in an increase in surface hydrophobicity across all treatment levels and pHs. It also decreased the particle size of FPI at pH 3, while it increased the particle size at pH 7 and 9, compared to the untreated FPI. In addition, the solubility and thermal properties of FPI were modified through the ultrasound treatment. The higher solubility of FPI could improve its potential to be used as a functional ingredient for many food applications. Ultrasound treatment at 20 kHz and 20 + 40 kHz had more effects on the physiochemical properties of FPI compared to that at 40 kHz. Overall, ultrasound treatment with different frequencies (20 kHz, 40 kHz, and 20 + 40 kHz) modified the structure and physiochemical properties of FPI to different degrees and may be beneficial for the development of FPI for certain food applications.

中文翻译：

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单频和双频超声对蚕豆蛋白结构和理化性质的影响


蚕豆蛋白目前被视为有前途的动物蛋白替代品。然而，某些功能特性，例如与乳清分离蛋白相比，溶解度相对较低，可能会限制蚕豆分离蛋白 （FPI） 在某些食品中的应用。因此，可能需要使用修饰方法（例如应用超声）来改变这种限制性物理化学性质。在这项研究中，蚕豆分离蛋白 （FPI） 在不同 pH 值（20、7 和 9）水合 （1%） 之前用不同频率（20 kHz、40 kHz 和 20 + 40 kHz）的超声处理。然后研究了对照和未处理 FPI 的结构和理化性质 （即粒径、ζ电位、表面疏水性、热行为和溶解度）。超声处理对 FPIs 的分子量没有明显影响，而 FPIs 的二级结构由更有序的结构转变为更无序的结构。应用的处理导致所有处理水平和 pH 值的表面疏水性增加。与未处理的 FPI 相比，它还降低了 pH 值为 3 时 FPI 的粒径，而在 pH 值为 7 和 9 时增加了粒径。此外，通过超声处理改变了 FPI 的溶解度和热性能。FPI 的较高溶解度可以提高其用作许多食品应用的功能性成分的潜力。与 40 kHz 相比，20 kHz 和 20 + 40 kHz 的超声处理对 FPI 的理化性质影响更大。 总体而言，不同频率（20 kHz、40 kHz 和 20 + 40 kHz）的超声处理在不同程度上改变了 FPI 的结构和理化性质，可能有利于 FPI 在某些食品应用中的开发。