Properties of protein isolates extracted by ultrasonication from soybean residue (okara)

Eze, O. F., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2022) Properties of protein isolates extracted by ultrasonication from soybean residue (okara). Food Chemistry, 368. 130837. ISSN 0308-8146 doi: 10.1016/j.foodchem.2021.130837

Abstract/Summary

Soybean protein extraction was evaluated using conventional (alkaline phosphate buffer) and ultrasonication assisted methods. The impact of the extraction method on protein yield, chemical composition, and structural properties of the protein isolates was assessed. In conventional alkaline extraction, increasing pH values (from 9 to 12) led to an increase in the protein yield, with pH 12 favouring protein extraction, with yields up to 36 % (w/w). Ultrasonication process at the same pH, led to maximum protein extraction yield of 84 % (w/w). Secondary structural changes in ultrasonicated OPI samples were linked to cavitation effects and the duration of the extraction, rather than the intensity of ultrasonication process. Extracted proteins exhibited increased β-sheet content, improved zeta-potential and smaller particle size of ultrasonicated proteins, rendering them suitable ingredients for tailored food applications.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/99937
Identification Number/DOI	10.1016/j.foodchem.2021.130837
Refereed	Yes
Divisions	Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Optical Spectroscopy (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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