ArticleUltrasonics sonochemistry2022
Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate.
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it, 50 citations in OpenAlex.
- Emerging Processing Technologies for Modulating Allergenic Proteins in Legumes and Gluten-Containing Cereals: A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
- Ultrasound-enhanced foaming and emulsifying properties of flaxseed protein isolate: mechanisms mediated by conformational flexibility and interfacial tension.Food chemistry: X · 2026Article
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
- Acoustic Cavitation-Induced Unfolding and Solubilization of Velvet Antler Protein for Antioxidant Peptide Release: Substrate Modification Kinetics, Quantum Chemistry, and Keap1/Nrf2-Associated Cellular Responses.Ultrasonics sonochemistry · 2026Article
- Techno-Functional, Antioxidant, and Sorption Properties of Dietary Fiber Concentrates from Guamuchil (Foods (Basel, Switzerland) · 2025Article
- Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review.Molecules (Basel, Switzerland) · 2025Review
- Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder.Foods (Basel, Switzerland) · 2024Article
- Article
- Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound.Ultrasonics sonochemistry · 2024Article
- Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHs.Ultrasonics sonochemistry · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil seed flour. GSPI suspensions (10%) were sonicated with a probe (20 kHz) at 3 power levels (200 W, 400 W, 600 W) for 15 and 30 min, in addition, to control treatment without ultrasound. Moisture content, water activity, bulk and compact densities and the L*, a* and b* color parameters of the GSPI decreased due to the ultrasound. Glutelin (61.1%) was the main protein fraction in GSPI. Results through Fourier transform infrared and fluorescence spectroscopy showed that ultrasound modified the secondary and tertiary protein structures of GSPI, which increased the surface hydrophobicity, molecular flexibility and in vitro digestibility of GSPI proteins by up to 114.8%, 57.3% and 12.5%, respectively. In addition, maximum reductions of 11.9% in particle size and 55.2% in turbidity of GSPI suspensions, as well as larger and more porous aggregates in GSPI lyophilized powders were observed by ultrasound impact. These structural and physicochemical changes had an improvement of up to 115.5% in solubility, 39.8% in oil absorption capacity, while the increases for emulsifying, foaming, gelling, flow and cohesion properties of GSPI were 87.4%, 74.2%, 40.0%, 44.4%, and 8.9%, respectively. The amelioration of the functional properties of GSPI by ultrasound could represent an alternative for its possible use as a food ingredient in industry.
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