TY - JOUR
T1 - Comparative studies on enhancing pea protein extraction recovery rates and structural integrity using ultrasonic and hydrodynamic cavitation technologies
AU - Tang, Jiafei
AU - Zhu, Xianglu
AU - Dong, Gaoya
AU - Hannon, Shay
AU - Santos, Hugo M.
AU - Sun, Da Wen
AU - Tiwari, Brijesh K.
N1 - Funding Information:
The authors would like to acknowledge the U-Protein project funded by the Irish Department of Agriculture, Food and Marine (DAFM) under the Food Institutional Research Measure (Grant No. 2019PROG702). Jiafei Tang, Xianglu Zhu and Gaoya Dong would also like to acknowledge the financial support from University College Dublin (UCD) and China Scholarship Council (CSC, China) for their PhD study under the UCD-CSC Scholarship scheme.
Publisher Copyright:
© 2024 The Authors
PY - 2024/5/15
Y1 - 2024/5/15
N2 - This study explored the efficacy of various cavitation technologies, including ultrasonic bath (USB), ultrasonic plate (US-plate), ultrasonic probe (US-probe), and hydrodynamic cavitation (HDC), in extracting proteins from peas. US-probe showed the highest protein recovery rate (52.53 g/hg protein in pea powder) among all lab-scale cavitation equipment while HDC demonstrated significant potential for scaling up, notably improving both the purity (80.35 g/hg dried precipitate) and recovery rate (56.85 g/hg) of pea protein isolate (PPI) compared to conventional extraction (CE). SDS-PAGE, LC-MS/MS, FTIR and Fluorescence analysis were used to analyse the impact of these cavitation technologies on the structures of pea protein. The results confirmed that cavitation preserved PPI's primary structure while altering its secondary and tertiary structures, particularly under US-probe treatment, which significantly unfolded proteins. The SEM results revealed a marked reduction in protein bodies adhering to starch granules in residues from US-probe and HDC treatments compared to CE, correlating with their higher protein recovery rates.
AB - This study explored the efficacy of various cavitation technologies, including ultrasonic bath (USB), ultrasonic plate (US-plate), ultrasonic probe (US-probe), and hydrodynamic cavitation (HDC), in extracting proteins from peas. US-probe showed the highest protein recovery rate (52.53 g/hg protein in pea powder) among all lab-scale cavitation equipment while HDC demonstrated significant potential for scaling up, notably improving both the purity (80.35 g/hg dried precipitate) and recovery rate (56.85 g/hg) of pea protein isolate (PPI) compared to conventional extraction (CE). SDS-PAGE, LC-MS/MS, FTIR and Fluorescence analysis were used to analyse the impact of these cavitation technologies on the structures of pea protein. The results confirmed that cavitation preserved PPI's primary structure while altering its secondary and tertiary structures, particularly under US-probe treatment, which significantly unfolded proteins. The SEM results revealed a marked reduction in protein bodies adhering to starch granules in residues from US-probe and HDC treatments compared to CE, correlating with their higher protein recovery rates.
KW - Hydrodynamic cavitation
KW - Pea protein extraction
KW - Protein recovery rate
KW - Protein structure changes
KW - Ultrasonic cavitation
UR - http://www.scopus.com/inward/record.url?scp=85192148841&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2024.116130
DO - 10.1016/j.lwt.2024.116130
M3 - Article
AN - SCOPUS:85192148841
SN - 0023-6438
VL - 200
JO - LWT
JF - LWT
M1 - 116130
ER -