Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties

To enhance the extraction yield of pecan protein and modify its functional properties, this study investigated whether both ultrasound and enzyme have a synergistic impact on the extraction of pecan (Carya illinoinensis (Wangenh.) K. Koch) protein. The highest protein extraction rate (25.51%) was ob...

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Autores principales:	Qiang Wang, Yu Wang, Meigui Huang, Khizar Hayat, Nicole C. Kurtz, Xian Wu, Mehraj Ahmad, Fuping Zheng
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound-assisted enzymatic method Pecan protein Secondary and tertiary structures of protein Emulsifying activity Dispersion Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/0539bc0422f040878bf83f437933847c
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spelling	oai:doaj.org-article:0539bc0422f040878bf83f437933847c2021-12-02T04:59:45ZUltrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties1350-417710.1016/j.ultsonch.2021.105789https://doaj.org/article/0539bc0422f040878bf83f437933847c2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S135041772100331Xhttps://doaj.org/toc/1350-4177To enhance the extraction yield of pecan protein and modify its functional properties, this study investigated whether both ultrasound and enzyme have a synergistic impact on the extraction of pecan (Carya illinoinensis (Wangenh.) K. Koch) protein. The highest protein extraction rate (25.51%) was obtained under the conditions of 1415.43 W.cm−2, 15 min, pH 10.0, 50 °C, and 1% (w/w) alkaline proteinase. Owing to its high shear, mechanical energy and cavitation, the ultrasound process increased the solubility of the substrate making it readily accessible to the enzyme, thereby accelerating the chemical reaction and improving the yield of the protein. The optimized ultrasound-assisted enzymatic method (400 W, 20 kHz, 5 s/3s) effectively changed the secondary and tertiary structure of the pecan protein. The results of surface hydrophobicity, intrinsic fluorescence spectra, sulfhydryl content and scanning electron microscopy all indicated the unfolding of protein and exposure of hydrophobic groups and sulfhydryl groups. Moreover, the protein obtained by this method showed higher solubility (70.77%), higher emulsifying activity (120.56 m2/g), smaller particle size (326.7 nm), and better dispersion (0.305) than single ultrasound and non-ultrasound methods (p < 0.05). To conclude, ultrasound-assisted enzymatic method could be an appropriate technique to improve the yield and quality of the pecan protein. The study also provides a theoretical basis for the application of pecan protein in food processing.Qiang WangYu WangMeigui HuangKhizar HayatNicole C. KurtzXian WuMehraj AhmadFuping ZhengElsevierarticleUltrasound-assisted enzymatic methodPecan proteinSecondary and tertiary structures of proteinEmulsifying activityDispersionChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105789- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound-assisted enzymatic method Pecan protein Secondary and tertiary structures of protein Emulsifying activity Dispersion Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound-assisted enzymatic method Pecan protein Secondary and tertiary structures of protein Emulsifying activity Dispersion Chemistry QD1-999 Acoustics. Sound QC221-246 Qiang Wang Yu Wang Meigui Huang Khizar Hayat Nicole C. Kurtz Xian Wu Mehraj Ahmad Fuping Zheng Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
description	To enhance the extraction yield of pecan protein and modify its functional properties, this study investigated whether both ultrasound and enzyme have a synergistic impact on the extraction of pecan (Carya illinoinensis (Wangenh.) K. Koch) protein. The highest protein extraction rate (25.51%) was obtained under the conditions of 1415.43 W.cm−2, 15 min, pH 10.0, 50 °C, and 1% (w/w) alkaline proteinase. Owing to its high shear, mechanical energy and cavitation, the ultrasound process increased the solubility of the substrate making it readily accessible to the enzyme, thereby accelerating the chemical reaction and improving the yield of the protein. The optimized ultrasound-assisted enzymatic method (400 W, 20 kHz, 5 s/3s) effectively changed the secondary and tertiary structure of the pecan protein. The results of surface hydrophobicity, intrinsic fluorescence spectra, sulfhydryl content and scanning electron microscopy all indicated the unfolding of protein and exposure of hydrophobic groups and sulfhydryl groups. Moreover, the protein obtained by this method showed higher solubility (70.77%), higher emulsifying activity (120.56 m2/g), smaller particle size (326.7 nm), and better dispersion (0.305) than single ultrasound and non-ultrasound methods (p < 0.05). To conclude, ultrasound-assisted enzymatic method could be an appropriate technique to improve the yield and quality of the pecan protein. The study also provides a theoretical basis for the application of pecan protein in food processing.
format	article
author	Qiang Wang Yu Wang Meigui Huang Khizar Hayat Nicole C. Kurtz Xian Wu Mehraj Ahmad Fuping Zheng
author_facet	Qiang Wang Yu Wang Meigui Huang Khizar Hayat Nicole C. Kurtz Xian Wu Mehraj Ahmad Fuping Zheng
author_sort	Qiang Wang
title	Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
title_short	Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
title_full	Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
title_fullStr	Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
title_full_unstemmed	Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
title_sort	ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/0539bc0422f040878bf83f437933847c
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Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties

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