ArticleUltrasonics sonochemistry2024
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Temperature-Mediated Structure-Functionality Changes in Soybean Meal Protein via Extrusion.Foods (Basel, Switzerland) · 2026Article
- Extraction of Soybean and Pea Protein Isolates to Evaluate Therapeutic Potential Against Dexamethasone-Induced Osteoporosis: In Vivo andFood science & nutrition · 2026Article
- Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin.Foods (Basel, Switzerland) · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate.Foods (Basel, Switzerland) · 2026Article
- Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork.Food chemistry: X · 2026Article
- Skins Comparative Analysis of Collagen Functionality and Peptide Bioactivities from Yak, Cattle, and Donkey Skins.Foods (Basel, Switzerland) · 2025Article
- Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine.Food chemistry: X · 2025Article
- Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis.Ultrasonics sonochemistry · 2024Article
- Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment.Ultrasonics sonochemistry · 2024Article
- Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu.ACS omega · 2024Article
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4 authors.
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Abstract
Herein, the effects of ultrasound-assisted L-histidine (L-His) on the physicochemical properties and conformation of soybean protein isolate (SPI) were investigated. Particle size, zeta potential, turbidity, and solubility were used to evaluate protein aggregation, and the relationship between structural and functional changes of the proteins was characterized using spectral analysis, surface hydrophobicity, emulsification, and antioxidant properties. After ultrasound-assisted L-His treatment, SPI exhibited a smaller particle size, higher solubility, and more homogeneous micromorphology owing to the decrease in alpha-helix content and subsequent increases in zeta potential and active sulfhydryl content. In addition, spectral analysis showed that L-His and SPI could form a complex, which changed the microenvironment of the amino acid residues in SPI, thus improving its emulsification and antioxidant properties. At the concentration of L-His was 0.3 % w/w, the nanocomplex had a smaller particle size (140.03 nm), higher ζ-potential (-23.63 mV), and higher emulsification stability (22.48 min).
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