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September 30, 2025Open Access

Modification of black bean (Phaseolus vulgaris L.) protein isolate by high-intensity ultrasound: Effect on the rheological structure, amino acid composition, and nutritional profiling

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Authors

PMPriti Sharad MaliPKPradyuman Kumar

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Overview

Research reveals high-intensity ultrasound improves digestibility and amino acid content in black bean protein isolate, suggesting enhanced bioavailability.

Key Points

  • HIU treatment increased the digestibility of black bean protein isolate to 44.76%.
  • The molecular flexibility of proteins improved from 0.31 to 0.39 due to HIU treatment.
  • HIU significantly enhanced the hydrophobic amino acid content, benefiting nutritional profiles.
  • The rheological properties of black bean protein isolate improved, indicating enhanced functionality.

Cite This Study

Mali et al. (2025) studied this question.

synapsesocial.com/papers/68dc262a8a7d58c25ebb34ffhttps://doi.org/10.21203/rs.3.rs-7318492/v1
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