Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Research Project #437500

Research Project: Improving Physicochemical Properties and Ingredient Functionality of Proteins with High-Power Sonication

Location: Plant Polymer Research

Project Number: 5010-41000-180-001-R
Project Type: Reimbursable Cooperative Agreement

Start Date: Jan 15, 2018
End Date: Jan 14, 2023

To produce protein with improved recovery, ingredient quality and functionality by using power sonication. To investigate the effects of power sonication on molecular structure of extracted soy protein. To evaluate the effects of power sonication on (anti)nutritional, and quality/digestibility characteristics of protein ingredients

This research will focus on using the novel high power ultrasoniccontinuous flow systems at bench-scale and pilot-scale levels to enhance soy protein extraction efficiency, nutritional quality, and functionality. Conditions for power sonication (PS) (power density, sonication duration, solids loading and proximity of sample to source) will first be identified and optimized, and their effects on protein yields will be calculated and compared with unsonicated samples. The effects of power sonication on amino acid composition, protein configuration, and functional properties will be determined using samples before and after PS treatment and analytical tests, such as amino acid profiles, SDS-PAGE, CD, NMR/FTIR, sulfhydryl content/ disulfide bonds, surface hydrophobicity, solubility, foaming and emulsifying properties, and heat coagulability. Additionally, anti-nutritional and digestibility characteristics of PS-treated protein ingredients will be evaluated by analyzing for protease inhibitor enzymes, flatus-producing oligosaccharides, flavor compounds, lectins, and/or phytic acid.