Abstract
Applying high-intensity ultrasound (HIU) to plant proteins improves the functionality. Then, this research examined the impact of (HIU) at different power levels (600, 840, and 1080 W) and durations (10, 15, and 20 min) on the amino acid composition, hydrosolubility, foaming, emulsification, and antioxidant capacity of Coccoloba uvifera seed proteins (CUSPs). Compared with the control (untreated protein), CUSPs subjected to HIU presented increased levels of glutamic acid, aspartic acid, proline, glycine, and serine. The hydrosolubility of samples treated with HIU significantly improved, ranging from 79.90 to 87.53%. Treatment with HIU at 600 W for 10 min enhanced the foaming properties, while exposing CUSP to HIU at 600 and 1080 W for 15 min improved the emulsifying properties. Compared with the control (52.12 ± 1.85%), the 840 W treatment for 15 min enhanced the antioxidant properties (96.82 ± 0.16%). The application of HIUs in CUSP enhanced the functionality. However, the degree of improvement depends on the HIU level and the treatment duration. This study demonstrated the feasibility of employing HIU to increase the functional attributes of plant proteins for potential utilisation in food products.
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