Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration

Abstract

Peanut protein isolate (PPI) nanoparticles were prepared by self-assembly under the combined action of ultrasound (US) and protein concentration. The effects of ultrasound intensity (150–500 W) and protein concentration (1–12 %, w/v) on the structural and functional properties of PPI nanoparticles were investigated. Low-intensity US significantly increased the particle size of PPI, but high-intensity US decreased it. The largest PPI nanoparticles were obtained when 10 % PPI was subjected to low-intensity US treatment (200 W for 5 min). These nanoparticles possessed unique structural characteristics, such as the lowest absolute ζ-potential and the highest contents of exposed free sulfhydryl and disulfide bond, which may be responsible for their excellent heat-set gelling properties. The 12 % PPI treated with low- and high-intensity US had the highest emulsifying activity index and emulsifying stability index, respectively. The self-assembled PPI nanoparticles induced by US treatments at high protein concentrations have great potentials for application in the food industry.