ArticleUltrasonics sonochemistry2024
Effects of mono- and dual-frequency ultrasounds on structure and physicochemical properties of faba bean proteins.
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- Synergistic effects of multi-frequency ultrasound on the physicochemical properties, molecular structure, and functional indicators ofFood chemistry: X · 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
- Effect of ultrasound pretreatment assisted drying methods on structural and thermal properties of soy protein isolate.Ultrasonics sonochemistry · 2026Article
- Propagation Characteristics of Multi-Frequency Arc-Shaped Flat-Plate Ultrasound in Xanthan Gum Viscous Systems and Its Influence on Rheological Properties.Foods (Basel, Switzerland) · 2025Article
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5 authors.
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Abstract
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.
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