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Abstract The objective of this study was to characterize the solubility, structural, thermal, and aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment. Suspensions of oat protein isolate (OPI)… Click to show full abstract
Abstract The objective of this study was to characterize the solubility, structural, thermal, and aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment. Suspensions of oat protein isolate (OPI) at pH 2.0–8.0 were subjected to HIU for 5 min at 70% amplitude; solubility, particle size, surface attributes, UV–Vis absorption, intrinsic fluorescence, polypeptide profiles, calorimetric properties, and thermal aggregation were determined. The HIU treatment significantly reduced particle size (up to 37%) and increased surface charge of OPI leading to solubility increases (up to 48%, P
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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