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Abstract
High-intensity ultrasound (HIUS) is one of the physical methods to modify protein functionality. This study aims to improve the functional properties of hemp seed protein isolate (HSPI) based on the solubility and particle size using the Response Surface Methodology. The acoustic intensity of 37 W/cm2 and protein concentration of 6.9% for 7.8 min were optimum process conditions that increased HSPI solubility (78%). The functional properties of ultrasound treated isolate (HSPI-HIUS) under the optimal conditions were compared with untreated HSPI. The results revealed that the emulsification, oil absorption, and foaming properties of HSPI-HIUS significantly enhanced after HIUS, whereas gelling concentration significantly decreased. Enhanced functional properties in HSPI-HIUS have been associated with structural changes based on surface hydrophobicity, particle size, and fluorescence intensity. This study indicated that HIUS can increase the functionality and prevalence of hemp seed protein isolate in food products.
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