Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate

Abstract

In this research, the effects of pulsed ultrasonic treatment at different power (0, 200, 400, 600, and 800 W) and time (15 and 30 min) on the structural and functional properties of cottonseed protein isolate (CPI) were investigated. Results showed that pulsed ultrasonic treatment reduced the size of CPI particles. In addition to surface hydrophobicity, the free sulfhydryl groups of CPI increased, and the fluorescence intensity decreased. The results indicated appreciable changes in the tertiary structure of CPI. Moreover, α-helix, β-sheet, and random coil contents decreased, whereas β-turn content increased. The functional properties of ultrasonically treated CPI, such as solubility, emulsifying activity index, emulsifying stability index, foaming capability, and foaming stability, increased significantly (P < 0.05). The results indicated that pulsed ultrasonic treatment is a feasible method for improving the functional properties of cottonseed protein and developing its utilization in the food industry.