Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.

ABSTRACT: Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of US treatment time (0-15 min) on the structure and gelling properties of pea, lupin, and rice proteins was evaluated. The results showed that the whiteness (~60%) of all freeze-dried proteins remained unchanged (p > 0.05), regardless of the US time. However, FT-IR analysis revealed progressive reductions in α-helix and β-sheet for pea and lupin proteins (~50%) with US time, indicating partial unfolding. In addition, microstructure analysis showed an ~80% reduction in aggregate size for these proteins, while rice protein exhibited minimal

SUBMITTER: Riquelme N 

PROVIDER: S-EPMC12026612 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature