Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Hamad Rafique
  • Pai Peng
  • Xinzhong Hu
  • Kanza Saeed
  • Muhammad Zubair Khalid
  • Waseem Khalid
  • Sonia Morya
  • Tawfiq Alsulami
  • Robert Mugabi
  • Gulzar Ahmad Nayik

External Research Organisations

  • Shaanxi Normal University
  • University of Biological and Applied Sciences (UBAS)
  • Government College University Faisalabad
  • Universidad de Castilla-La Mancha
  • Lovely Professional University (LPU)
  • King Saud University
  • Makerere University
  • Marwadi University
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Details

Original languageEnglish
Article number107204
Number of pages8
JournalUltrasonics Sonochemistry
Volume112
Early online date16 Dec 2024
Publication statusPublished - Jan 2025

Abstract

Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600 W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties. Higher strength ultrasound waves generated flat sheet structures which were observed while analyzing microstructure of oat protein isolate (OPI). However, non-significant variation in molecular weight distribution were observed in different treatments. At 600 W power of ultrasonic waves the protein fragments show local accumulation, increased α-helix content. Due to uncoiling of protein structure decrease in β-sheets and β-turns was also observed at 600 W. Protein turbidity decreased significantly under low power ultrasonic treatment (200 W) which significantly increased at higher power. Moderate ultrasonic treatment (400 W) promoted protein dissolution, and maintained a good balance between β-sheets (71.04 ± 0.08), α-helix (16.27 ± 0.02) and β-turns (12.68 ± 0.03), exhibiting optimized flexibility and structural integrity. Whereas, higher strength (600 W) significantly destroyed protein structure. The amino acid content decreased significantly with increasing ultrasonic power. The thermal characteristics of OPI remained unaffected after ultrasound treatment. In conclusion, modifications of secondary and tertiary structure induced by moderate ultrasonic treatment (400 W) improved functional properties of OPI. The 400 W treatment resulted in highest essential amino acid content (EAA) i.e., 22.75 ± 0.82 mg/100 mg and total amino acid content (TAA) i.e., 64.94 ± 2.7 mg/100 mg, which are significantly higher than WHO and FAO standards, suggesting best total and essential amino acid production in comparison to other treatments.

Keywords

    Circular dichroism spectrophotometer, Fourier transform infra-red spectroscopy (FTIR), Micro-structure, Oat protein isolate, Ultrasound

ASJC Scopus subject areas

Cite this

Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements. / Rafique, Hamad; Peng, Pai; Hu, Xinzhong et al.
In: Ultrasonics Sonochemistry, Vol. 112, 107204, 01.2025.

Research output: Contribution to journalArticleResearchpeer review

Rafique, H, Peng, P, Hu, X, Saeed, K, Khalid, MZ, Khalid, W, Morya, S, Alsulami, T, Mugabi, R & Nayik, GA 2025, 'Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements', Ultrasonics Sonochemistry, vol. 112, 107204. https://doi.org/10.1016/j.ultsonch.2024.107204
Rafique, H., Peng, P., Hu, X., Saeed, K., Khalid, M. Z., Khalid, W., Morya, S., Alsulami, T., Mugabi, R., & Nayik, G. A. (2025). Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements. Ultrasonics Sonochemistry, 112, Article 107204. https://doi.org/10.1016/j.ultsonch.2024.107204
Rafique H, Peng P, Hu X, Saeed K, Khalid MZ, Khalid W et al. Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements. Ultrasonics Sonochemistry. 2025 Jan;112:107204. Epub 2024 Dec 16. doi: 10.1016/j.ultsonch.2024.107204
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TY - JOUR

T1 - Ultrasound-assisted modification of oat protein isolates

T2 - Structural and functional enhancements

AU - Rafique, Hamad

AU - Peng, Pai

AU - Hu, Xinzhong

AU - Saeed, Kanza

AU - Khalid, Muhammad Zubair

AU - Khalid, Waseem

AU - Morya, Sonia

AU - Alsulami, Tawfiq

AU - Mugabi, Robert

AU - Nayik, Gulzar Ahmad

N1 - Publisher Copyright: © 2024 The Author(s)

PY - 2025/1

Y1 - 2025/1

N2 - Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers of ultrasonic waves (200, 400, and 600 W) on structural and functional characteristics of oat protein isolates to improve its techno-functional properties. Higher strength ultrasound waves generated flat sheet structures which were observed while analyzing microstructure of oat protein isolate (OPI). However, non-significant variation in molecular weight distribution were observed in different treatments. At 600 W power of ultrasonic waves the protein fragments show local accumulation, increased α-helix content. Due to uncoiling of protein structure decrease in β-sheets and β-turns was also observed at 600 W. Protein turbidity decreased significantly under low power ultrasonic treatment (200 W) which significantly increased at higher power. Moderate ultrasonic treatment (400 W) promoted protein dissolution, and maintained a good balance between β-sheets (71.04 ± 0.08), α-helix (16.27 ± 0.02) and β-turns (12.68 ± 0.03), exhibiting optimized flexibility and structural integrity. Whereas, higher strength (600 W) significantly destroyed protein structure. The amino acid content decreased significantly with increasing ultrasonic power. The thermal characteristics of OPI remained unaffected after ultrasound treatment. In conclusion, modifications of secondary and tertiary structure induced by moderate ultrasonic treatment (400 W) improved functional properties of OPI. The 400 W treatment resulted in highest essential amino acid content (EAA) i.e., 22.75 ± 0.82 mg/100 mg and total amino acid content (TAA) i.e., 64.94 ± 2.7 mg/100 mg, which are significantly higher than WHO and FAO standards, suggesting best total and essential amino acid production in comparison to other treatments.

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