Abstract
Impact of ultrasound-assisted process (UAP) on yield, functional properties, antioxidant properties and molecular characteristics of protein extracted from Bombay locusts (BL) (Patanga succinta L.) was studied. Different conditions of UAP were implemented for different amplitudes (40–60%) and times (10–30 min) during aqueous extraction. Notably, UAP could enhance yield and protein recovery, compared with those from typical process (TP) (continuously stirred at 100 rpm at room temperature for 1 h). UAP conditions used governed the change of surface hydrophobicity and free α-amino content of BL. UAP could improve solubility of BL, especially at pH levels higher than 2. UAP had no significant (p > 0.05) detrimental effects on foaming capacity and stability of BL. Nevertheless, UAP, particularly at 50–60% amplitudes, affected the emulsion activity and stability of BL. UAP provided BL with high radical scavenging activities and good electron donating ability, especially that from 60% amplitude for 20 min (UAP-60/20). UAP-60/20 showed the impact on change of isoelectric point and molecular characteristic monitored by Fourier transform infrared (FTIR) of BL, compared to those from TP. In addition, BL was also an excellent source of both essential and nonessential amino acids. Therefore, UAP potentially enhanced BL extraction efficiency, resulting the BL with good functional and antioxidative properties.
Highlights
Impact of ultrasound-assisted process (UAP) on yield, functional properties, antioxidant properties and molecular characteristics of protein extracted from Bombay locusts (BL) (Patanga succinta L.) was studied
It was found that UAP significantly increased yield of BL solids (p ≤ 0.05) at all the conditions tested (32.48–38.62%), compared with that from typical process (TP) (22.27%) (Table 1)
Some of the conditions used for UAP in the present study showed the detrimental effect on emulsion stability index (ESI) compared with that of TP, especially when the amplitude was higher than 40%
Summary
Impact of ultrasound-assisted process (UAP) on yield, functional properties, antioxidant properties and molecular characteristics of protein extracted from Bombay locusts (BL) (Patanga succinta L.) was studied. The main factor of ultrasonication that governs protein extraction efficiency is the cavitation effects of ultrasound, which could cause pressure fluctuation leading to explosion of microscopic bubbles. This phenomenon leads to disruption of tissue and decreases the particle size, providing intensification of mass transfer[7,8,9]. UAP has been shown to change the molecular characteristics of proteins in a way that can improve their functional and antioxidative properties including their solubility, foaming and emulsion properties[8,12], thermal properties[9] and antioxidative a ctivity[13]. The traditional extraction techniques, which they used, gave low yields (7.35% wet basis) and the extraction process was time-consuming (12 h), making the process inappropriate for application in the food industry
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