Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI. Then, the effect of ultrasonic treatment time (2, 5, and 10 min) was studied at the optimal homogenization pressure. The results showed increased solubility of HPI after all treatments. Particularly, the HPH + HIU2min treatment had a synergistic effect that maximumly increased the solubility of HPI from 6.88 % to 22.89 % at neutral pH. This treatment significantly decreased the HPI’s particle size, β-sheet and total sulfhydryl contents while maximizing the random coil level, intrinsic fluorescence intensity and surface hydrophobicity compared to the single HPH or HIU2min treatments. The protein structure was modified and unfolded, enhancing the water-protein and oil-protein interactions, as reflected in the increase in water and oil absorption, foaming and emulsifying properties. However, extending the ultrasonic time to 5 min for the HPH + HIU treatment increased protein particle size and weakened the functional properties of HPI. Further prolonging the ultrasonic time to 10 min partially loosened the protein aggregates and restored the functional properties of HPI to some extent. The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.

中文翻译：

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使用新型两阶段方法对大麻籽分离蛋白进行改性，应用高压匀浆结合高强度超声


大麻籽分离蛋白 （HPI） 是一种新型植物蛋白，从营养和可持续性的角度来看，作为替代食品蛋白具有优势。本研究通过检查高压均质结合高强度超声 （HPH + HIU） 对 HPI 理化和功能的影响来研究 HPI 的修饰。首先，根据 HPI 的溶解度和粒径选择最佳均质压力 （180 MPa）;然后，在最佳均质压力下研究超声处理时间 （2 、 5 和 10 min） 的影响。结果显示，在所有处理后，HPI 的溶解度增加。特别是，HPH + HIU2min 处理具有协同效应，在中性 pH 值下，HPI 的溶解度从 6.88 % 最大增加到 22.89 %。与单一 HPH 或 HIU2min 处理相比，该处理显著降低了 HPI 的粒径、β片和总巯基含量，同时最大限度地提高了无规则卷曲水平、内禀荧光强度和表面疏水性。蛋白质结构被修饰和展开，增强了水-蛋白质和油-蛋白质的相互作用，这反映在水和油的吸收、发泡和乳化性能的增加上。然而，将 HPH + HIU 处理的超声时间延长至 5 min，增加了蛋白质颗粒大小并削弱了 HPI 的功能特性。进一步延长超声时间至 10 min，部分松动了蛋白质聚集体，并在一定程度上恢复了 HPI 的功能特性。研究结果表明，HPH + HIU 作为 HPI 改性的有效方式，有望促进其在食品工业中的更广泛应用。