ArticleUltrasonics sonochemistry2025
Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.Ultrasonics sonochemistry · 2026Article
- Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.Comprehensive reviews in food science and food safety · 2026Review
- Ultrasonic-assisted production of okara protein isolate amyloid fibrils from plant-based by-products: Structural and morphological characteristics.Ultrasonics sonochemistry · 2026Article
- Brewer's Spent Grain as a Source of Proteins and Valuable Polysaccharides.Foods (Basel, Switzerland) · 2026Article
- Unveiling the Effects of Roasting Pre-Treatment on the Structural and Functional Properties ofFoods (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
- Understanding the impact of oat groat heat treatment on its protein extractability.Food chemistry: X · 2026Article
- Effect of ultrasound pretreatment assisted drying methods on structural and thermal properties of soy protein isolate.Ultrasonics sonochemistry · 2026Article
- Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions.Current research in food science · 2026Article
- Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions.Ultrasonics sonochemistry · 2025Article
- Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates.Journal of food science · 2025Article
- Oat Protein Isolate Mitigates High-Fat Diet-Induced Obesity in Rats Through Gut Microbiota, Glucose, and Lipid Control.Foods (Basel, Switzerland) · 2025Article
- Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
10 authors.
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Abstract
Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600 W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties. Higher strength ultrasound waves generated flat sheet structures which were observed while analyzing microstructure of oat protein isolate (OPI). However, non-significant variation in molecular weight distribution were observed in different treatments. At 600 W power of ultrasonic waves the protein fragments show local accumulation, increased α-helix content. Due to uncoiling of protein structure decrease in β-sheets and β-turns was also observed at 600 W. Protein turbidity decreased significantly under low power ultrasonic treatment (200 W) which significantly increased at higher power. Moderate ultrasonic treatment (400 W) promoted protein dissolution, and maintained a good balance between β-sheets (71.04 ± 0.08), α-helix (16.27 ± 0.02) and β-turns (12.68 ± 0.03), exhibiting optimized flexibility and structural integrity. Whereas, higher strength (600 W) significantly destroyed protein structure. The amino acid content decreased significantly with increasing ultrasonic power. The thermal characteristics of OPI remained unaffected after ultrasound treatment. In conclusion, modifications of secondary and tertiary structure induced by moderate ultrasonic treatment (400 W) improved functional properties of OPI. The 400 W treatment resulted in highest essential amino acid content (EAA) i.e., 22.75 ± 0.82 mg/100 mg and total amino acid content (TAA) i.e., 64.94 ± 2.7 mg/100 mg, which are significantly higher than WHO and FAO standards, suggesting best total and essential amino acid production in comparison to other treatments.
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