Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis

Abstract

Ormosia, as one of the consumer's favorite grains, is rich in protein, but its application is limited by the naturally low solubility of its protein. In order to improve its application capability, the Ormosia protein (OSP) is modified by high-intensity ultrasounds (HIUS), and the effect of ultrasound on the secondary and tertiary structure, as well as the improvement of its foaming property due to the alteration in protein structure, were systematically explored. It has been observed that HIUS greatly reduced the particle size of the OSP, and significantly affected the secondary and tertiary structure. These fundamental changes improved the ability of the OSP to stabilize foam at the water-air interface, and thus the HIUS-treated OSP possessed an excellent foaming property. The results of this study are expected to provide a theoretical basis for expanding the application of the OSP in the food industry.