EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE

  • M.R. ZUÑIGA-SALCEDO Universidad Autónoma de Nayarit
  • J.A. ULLOA Centro de Tecnología de Alimentos. Universidad Autónoma de Nayarit
  • P.U. ULISES BAUTISTA-ROSALES Universidad Autónoma de Nayarit
  • P. ROSAS-ULLOA Universidad Autónoma de Nayarit
  • J.C. RAMÍREZ-RAMÍEZ Universidad Autónoma de Nayarit
  • Y. SILVA-CARRILLO
  • R. GUTIÉRREZ-LEYVA Universidad Autónoma de Nayarit
  • C. HERNÁNDEZ Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Mazatlán

Abstract

The effect of ultrasound exposure time (15 and 30 min) at 130 W and 40 kHz on the physicochemical, functional, and nutritional properties of a safflower protein isolate (SPI) was evaluated. The moisture content, bulk density, and aw of the SPI were significantly (P < 0.05) decreased by ultrasound compared to the untreated control. In contrast to the control, the SPI exposed to ultrasound for 30 min had increased protein solubility (by 9.7% and 3.7% at pH 6 and 7, respectively), least gelation concentration (by 2.0% at pH 6), and oil absorption capacity (by 3.0%). No significant differences (P < 0.05) were observed in amino acid composition, chemical score, or predicted protein efficiency ratio of the control and the SPI exposed to ultrasound. Ultrasound treatment would benefit the application of SPI in the food industry for ground meat formulations, meat substitutes and extenders, doughnuts, baked goods, and soups.
Published
2019-03-11
How to Cite
ZUÑIGA-SALCEDO, M.R. et al. EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE. Italian Journal of Food Science, [S.l.], v. 31, n. 3, mar. 2019. ISSN 1120-1770. Available at: <https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1440>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1440.