Abstract
A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSPI had a purity of 96.21% protein, with albumins being the main fraction (75.66%). Ultrasound increased the bulk density (ρ) of PFSPI by 13.3% and the formation a more porous structure by a greater separation between particles. Protein solubility of PFSPI in the range of pH 2–12 sonicated for 15 and 30 min, increased on average 5.21 and 9.86%, respectively, in comparison with the control. PFSPI foaming properties were influenced by pH and sonication time, achieving up to 577%, while the minimum gelling concentration was reduced from 4 to 2% at pH 7. Therefore, sonication treatment improved some functional properties of PFSPI for its potential use as a food ingredient.
Funding source: Patronage to Administer the Special Tax Destined for the Universidad Autónoma de Nayarit
Award Identifier / Grant number: PUAN-FI-004/2020
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This research received financial support from the Patronage to Administer the Special Tax Destined for the Universidad Autónoma de Nayarit (PUAN-FI-004/2020).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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