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.
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))
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
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
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
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
Butt MS, Batool R (2010) Nutritional and functional properties of some promising legumes protein isolates. Pak J Nutr 9(4):373–379
Chant SR (1993) Fables. In: Heywood VH (ed) Flowering plants of the world. B.T. Batsford Ltd., London
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
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
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
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
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
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
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
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
Jitngarmkusol S, Hongsuwankul J, Tananuwong K (2008) Chemical compositions, functional properties, and microstructure of defatted macadamia flours. Food Chem 110(1):23–30
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
Kumar CS, Bhattacharya S (2008) Tamarind seed: properties, processing and utilization. Crit Rev Food Sci Nutr 48(1):1–20
Lam RS, Nickerson MT (2013) Food proteins: a review on their emulsifying properties using a structure–function approach. Food Chem 141(2):975–984
Lin MJY, Humbert ES, Sosulski FW (1974) Certain functional properties of sunflower meal products. J Food Sci 39(2):368–370
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
Mirmoghtadaie L, Aliabadi SS, Hosseini SM (2016) Recent approaches in physical modification of protein functionality. Food Chem 199:619–627
Moulton KJ, Wang LC (1982) A pilot-plant study of continuous ultrasonic extraction of soybean protein. J Food Sci 47(4):1127–1129
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
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
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
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
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
Singh A, Benjakul S, Kijroongrojana K (2018) Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder. Food Hydrocoll 77:286–296
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
Sosulski F, Humbert ES, Bui K, Jones JD (1976) Functional propreties of rapeseed flours, concentrates and isolate. J Food Sci 41(6):1349–1352
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
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
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
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
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
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
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
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04241-8