Effect of ultrasound pretreatment assisted drying methods on structural and thermal properties of soy protein isolate.

ABSTRACT: Soy protein isolate, a essential component in various food products, can be greatly impacted by the drying process, influencing its quality and functionality. This study evaluates the effect of ultrasound pretreatments (5, 10, and 15 min at 350 W) and different drying techniques, namely, freeze drying (FD), spray drying (SD) and oven drying (OD) on structural and functional properties of soy protein isolate (SPI) powder. Among all drying conditions, maximum peak temperature T_d (175.31 °C) was achieved with FD after 15 min of ultrasound pretreatment. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that ultrasound pretreatment significantly affected protein fragmentation in soy protein isolate (SPI), altering its molecular weight and exhibit

SUBMITTER: Mahmood N 

PROVIDER: S-EPMC12721072 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature