Skip to main content
SpringerLink
Log in

Effect of ultrasonication on functional properties of tamarind seed protein isolates

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In the present study protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed protein isolates improved after treatment and was found to increase with time or intensity of the treatment. The particle density slightly decreased after ultrasonication, but significant differences could not be observed for the different treatment conditions. The SDS-PAGE profiling did not reveal any differences in the molecular weights of the treated and untreated proteins, implying that ultrasonication did not affect the primary structure of the proteins. It can be concluded from the study that ultrasonication can be used to improve the functional properties of tamarind seed protein isolates and therefore has potential for use in various food and non-food applications.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • AACC American Association of Cereal Chemists (1990) Approved methods of the AACC, 7th edn. AACC American Association of Cereal Chemists, St. Paul (Method 46-12 (Protein))

    Google Scholar 

  • AOAC Official Methods of Analysis (1990) Association of Official Analytical Chemists, 15th edn. Washington, DC, USA

  • Arzeni C, Martínez K, Zema P, Arias A, Pérez OE, Pilosof AMR (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108(3):463–472

    CAS  Google Scholar 

  • Bagul Mayuri, Sonawane Sachin K, Arya Shalini S (2015) Tamarind seeds: chemistry, technology, applications and health benefits: a review. Indian Food Ind Mag 34(3):28–35

    Google Scholar 

  • Barac M, Cabrilo S, Pesic M, Stanojevic S, Zilic S, Macej O, Ristic N (2010) Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes. Int J Mol Sci 11(12):4973–4990

    CAS  PubMed  PubMed Central  Google Scholar 

  • Bhattacharya S, Bal S, Mukherjee RK, Bhattacharya S (1994) Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein. Food Chem 49(1):1–9

    CAS  Google Scholar 

  • Butt MS, Batool R (2010) Nutritional and functional properties of some promising legumes protein isolates. Pak J Nutr 9(4):373–379

    CAS  Google Scholar 

  • Chant SR (1993) Fables. In: Heywood VH (ed) Flowering plants of the world. B.T. Batsford Ltd., London

    Google Scholar 

  • Frydenberg RP, Hammershøj M, Andersen U, Greve MT, Wiking L (2016) Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation. Food Chem 192:415–423

    CAS  PubMed  Google Scholar 

  • Golly MK, Ma H, Yuqing D, Wu P, Dabbour M, Sarpong F, Farooq M (2019) Enzymolysis of walnut (Juglans regia L.) meal protein: ultrasonication-assisted alkaline pretreatment impact on kinetics and thermodynamics. J Food Biochem 43(8):e12948

    PubMed  Google Scholar 

  • Horax R, Hettiarachchy NS, Chen P, Jalaluddin M (2004) Functional properties of protein isolate from cowpea (Vigna unguiculata L. Walp.). J Food Sci 69(2):fct119–fct121

    CAS  Google Scholar 

  • Hu H, Li-Chan EC, Wan L, Tian M, Pan S (2013a) The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate. Food Hydrocoll 32(2):303–311

    CAS  Google Scholar 

  • Hu H, Wu J, Li-Chan EC, Zhu L, Zhang F, Xu X, Fan G, Wang L, Huang X, Pan S (2013b) Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocoll 30(2):647–655

    CAS  Google Scholar 

  • Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL (2008) Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J Food Eng 86(2):281–287

    CAS  Google Scholar 

  • Jambrak AR, Lelas V, Mason TJ, Krešić G, Badanjak M (2009) Physical properties of ultrasound treated soy proteins. J Food Eng 93(4):386–393

    CAS  Google Scholar 

  • Jiang L, Wang J, Li Y, Wang Z, Liang J, Wang R, Chen Y, Ma W, Qi B, Zhang M (2014) Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Res Int 62:595–601

    CAS  Google Scholar 

  • Jitngarmkusol S, Hongsuwankul J, Tananuwong K (2008) Chemical compositions, functional properties, and microstructure of defatted macadamia flours. Food Chem 110(1):23–30

    CAS  PubMed  Google Scholar 

  • Krešić G, Lelas V, Jambrak AR, Herceg Z, Brnčić SR (2008) Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J Food Eng 87(1):64–73

    Google Scholar 

  • Kumar CS, Bhattacharya S (2008) Tamarind seed: properties, processing and utilization. Crit Rev Food Sci Nutr 48(1):1–20

    CAS  PubMed  Google Scholar 

  • Lam RS, Nickerson MT (2013) Food proteins: a review on their emulsifying properties using a structure–function approach. Food Chem 141(2):975–984

    CAS  PubMed  Google Scholar 

  • Lin MJY, Humbert ES, Sosulski FW (1974) Certain functional properties of sunflower meal products. J Food Sci 39(2):368–370

    Google Scholar 

  • Menezes BS, Zanette B, Souza JTA, Cortez-Vega WR, Prentice C (2015) Comparison of physicochemical and functional properties of surimi and protein isolate obtained from mechanically deboned meat of chicken. Int Food Res J 22(4):1374–1379

    CAS  Google Scholar 

  • Mirmoghtadaie L, Aliabadi SS, Hosseini SM (2016) Recent approaches in physical modification of protein functionality. Food Chem 199:619–627

    CAS  PubMed  Google Scholar 

  • Moulton KJ, Wang LC (1982) A pilot-plant study of continuous ultrasonic extraction of soybean protein. J Food Sci 47(4):1127–1129

    Google Scholar 

  • Naczk M, Diosady LL, Rubin LJ (1985) Functional properties of canola meals produced by a two-phase solvent extraction system. J Food Sci 50(6):1685–1688

    CAS  Google Scholar 

  • O’Sullivan J, Murray B, Flynn C, Norton I (2016) The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocoll 53:141–154

    Google Scholar 

  • Peleg M (1983) Physical properties of foods. In: Peleg M, Bagley EB (eds) IFT basic symposium series (USA). AVI Publishing Co., Inc., West-Port, pp 293–321

    Google Scholar 

  • Sarkar A, Kamaruddin H, Bentley A, Wang S (2016) Emulsion stabilization by tomato seed protein isolate: influence of pH, ionic strength and thermal treatment. Food Hydrocoll 57:160–168

    CAS  Google Scholar 

  • Sarv V, Trass O, Diosady LL (2017) Preparation and characterization of Camelina sativa protein isolates and mucilage. J Am Oil Chem Soc 94(10):1279–1285

    CAS  Google Scholar 

  • Singh A, Benjakul S, Kijroongrojana K (2018) Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder. Food Hydrocoll 77:286–296

    CAS  Google Scholar 

  • Smith AK, Circle CJ (1939) Soy bean protein precipitation from water and alkaline dispersions by acids and by electrodialysis. Ind Eng Chem 31:1284–1288

    CAS  Google Scholar 

  • Sosulski F, Humbert ES, Bui K, Jones JD (1976) Functional propreties of rapeseed flours, concentrates and isolate. J Food Sci 41(6):1349–1352

    CAS  Google Scholar 

  • Stefanović A, Jovanović J, Dojčinović M, Lević S, Žuža M, Nedović V, Knežević-Jugović Z (2014) Impact of high-intensity ultrasound probe on the functionality of egg white proteins. J Hyg Eng Des 6:215–224

    Google Scholar 

  • Wu W, Hua Y, Lin Q, Xiao H (2011) Effects of oxidative modification on thermal aggregation and gel properties of soy protein by peroxyl radicals. Int J Food Sci Technol 46(9):1891–1897

    CAS  Google Scholar 

  • Yanjun S, Jianhang C, Shuwen Z, Hongjuan L, Jing L, Lu L, Uluko H, Yanling S, Wenming C, Wupeng G, Jiaping L (2014) Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. J Food Eng 124:11–18

    Google Scholar 

  • Zhang H, Claver IP, Zhu KX, Zhou H (2011) The effect of ultrasound on the functional properties of wheat gluten. Molecules 16(5):4231–4240

    CAS  PubMed Central  Google Scholar 

Download references

Acknowledgements

The authors greatly acknowledge the help received from Dr. Laxmikant S. Badwaik, Associate Professor, Department of Food Engineering and Technology, Tezpur University, Assam, India for allowing us to use his laboratory and equipment for carrying out the work.

Author information

Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India

    Biswajit Biswas & Nandan Sit

Authors
  1. Biswajit Biswas
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nandan Sit
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Nandan Sit.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Biswas, B., Sit, N. Effect of ultrasonication on functional properties of tamarind seed protein isolates. J Food Sci Technol 57, 2070–2078 (2020). https://doi.org/10.1007/s13197-020-04241-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04241-8

Keywords

Search

Navigation