Zhang Ruyu, Zhang Wangang, Dong Xuan, Woo Meng Wai, Quek Siew Young
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, China.
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Ultrason Sonochem. 2025 Jan;112:107177. doi: 10.1016/j.ultsonch.2024.107177. Epub 2024 Nov 26.
Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI. Then, the effect of ultrasonic treatment time (2, 5, and 10 min) was studied at the optimal homogenization pressure. The results showed increased solubility of HPI after all treatments. Particularly, the HPH + HIU treatment had a synergistic effect that maximumly increased the solubility of HPI from 6.88 % to 22.89 % at neutral pH. This treatment significantly decreased the HPI's particle size, β-sheet and total sulfhydryl contents while maximizing the random coil level, intrinsic fluorescence intensity and surface hydrophobicity compared to the single HPH or HIU treatments. The protein structure was modified and unfolded, enhancing the water-protein and oil-protein interactions, as reflected in the increase in water and oil absorption, foaming and emulsifying properties. However, extending the ultrasonic time to 5 min for the HPH + HIU treatment increased protein particle size and weakened the functional properties of HPI. Further prolonging the ultrasonic time to 10 min partially loosened the protein aggregates and restored the functional properties of HPI to some extent. The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.
大麻籽分离蛋白（HPI）是一种新型植物蛋白，从营养和可持续发展的角度来看，作为替代食品蛋白具有诸多优势。本研究通过考察高压均质联合高强度超声（HPH + HIU）对HPI理化性质和功能特性的影响，对HPI改性进行了研究。首先，根据HPI的溶解度和粒径选择了最佳均质压力（180 MPa）。然后，在最佳均质压力下研究了超声处理时间（2、5和10分钟）的影响。结果表明，所有处理后HPI的溶解度均有所提高。特别是，HPH + HIU处理具有协同效应，在中性pH条件下，HPI的溶解度从6.88%最大提高到22.89%。与单一的HPH或HIU处理相比，该处理显著降低了HPI的粒径、β-折叠和总巯基含量，同时使无规卷曲水平、内在荧光强度和表面疏水性最大化。蛋白质结构发生改性并展开，增强了水-蛋白质和油-蛋白质相互作用，这体现在水和油吸收、发泡和乳化性能的提高上。然而，对于HPH + HIU处理，将超声时间延长至5分钟会增加蛋白质粒径并削弱HPI的功能特性。进一步将超声时间延长至10分钟会使蛋白质聚集体部分松散，并在一定程度上恢复HPI的功能特性。研究结果表明，HPH + HIU作为一种高效的HPI改性方法，在食品工业中具有广阔的应用前景。
