Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

This study investigated the effects of ultrasonic treatment on the structural characteristics and functional properties of perilla protein isolate (PPI). Besides, the performance of the emulsions stabilized by ultrasonictreated PPI was analyzed, aiming at exploring the potential mechanism of ultrasonic technology to improve emulsion stability. Results showed that ultrasonic treatment reduced the particle size, induced the exposure of hydrophobic groups and changes in the secondary structure and tertiary conformation of PPI. However, the molecular weight and the crystalline regions were remained unchanged. Apart from this, ultrasonic treatment improved the solubility, water/oil holding capacity, foaming and emulsifying capacity of PPI. Furthermore, the emulsions prepared by ultrasonic-treated PPI possessed the highest stability, which might be due to the smaller droplets size and reduced droplets attraction by higher proportion of interfacial adsorbed protein. This findings will provide a new insight into the application of ultrasonic to improve the stability of PPI-stabilized emulsions.

Automated summary

This study found that ultrasonic treatment can improve the functional properties of perilla protein isolate (PPI) and enhance its stability in emulsions. Ultrasonic treatment results in smaller particle size, increased solubility, and higher stability of emulsions stabilized by PPI.