Campus Units
Food Science and Human Nutrition
Document Type
Article
Publication Version
Published Version
Publication Date
12-17-2019
Journal or Book Title
International Journal of Biological Macromolecules
DOI
10.1016/j.ijbiomac.2019.12.118
Abstract
Impact of high-power sonication (HPS) as pretreatment in extraction and some physicochemical properties of proteins from soybean flakes, flour of soybean, chickpea, and kidney bean was evaluated. Soybean flakes and flours from soybean, chickpea, and kidney bean were dispersed in distilled water (1.10 w/v) and sonicated at two power densities (PD) of 2.5 and 4.5 W/cm3 for 5 min continuously. Proteins were extracted at pH range 8–8.5. PD 2.5 and 4.5 W/cm3 significantly increased protein extraction yields from soy flakes to 29.03% and 25.87%, respectively, compared to 15.28% for unsonicated controls, but did not increase for flours. Freeze-dried spent substrates at higher PD sonication aggregated in size. Free sulfhydryl content for both sonicated and unsonicated soy flakes and flour were similar but increased in chickpea and kidney bean when HPS of 4.5 W/cm3 was applied, indicating the unfolding of protein structure. The protein band patterns for sonicated and unsonicated legumes proteins were found to be similar, indicating no peptide profile alterations by HPS. However, circular dichroism analysis showed changes in secondary structure composition in extracted kidney bean protein causing unfolding and destabilizing the native structure. The secondary structure composition for soy flakes and flour protein and chickpea protein remained unchanged.
Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Recommended Citation
Byanju, Bibek; Rahman, Md Mahfuzur; Hojilla-Evangelista, Milagros P.; and Lamsal, Buddhi P., "Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean" (2019). Food Science and Human Nutrition Publications. 221.
https://lib.dr.iastate.edu/fshn_ag_pubs/221
Included in
Food Chemistry Commons, Food Processing Commons, Human and Clinical Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons
Comments
This article is published as Byanju, B., Rahman, M.M., Hojilla-Evangelista, M.P., Lamsal, B.P., Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean. International Journal of Biological Macromolecules; Dec 2019. Doi: 10.1016/j.ijbiomac.2019.12.118.