pH変換と超音波処理の逐次適用による綿実タンパク質の機能性改変
This study examined how pH-shifting under acidic (pH 1.5, 3.5) or alkaline (pH 9.5, 11.5) conditions, combined with ultrasonication, altered the physicochemical, functional, rheological, and thermal characteristics of cottonseed meal protein (CMP) isolates. Among all treatments tested, the combination of pH 11.5 shifting followed by ultrasonic cavitation most effectively reduced particle size, turbidity, and wetting time, while enhancing protein dispersibility and emulsion stability. Synergistic pH-shifting and sonication markedly reduced viscosity and viscoelastic properties relative to untreated controls, indicating disruption of polymeric chains and intermolecular hydrogen bonds. SDS-PAGE analysis suggested that acidic pH treatments (1.5 and 3.5) promoted large aggregate formation, evidenced by lighter-intensity bands at lower molecular weights (12–19 kDa). Intrinsic fluorescence, X-ray diffraction, and differential scanning calorimetry further confirmed that alkaline pH combined with sonication produced a more flexible tertiary conformation with reduced crystallinity, rigidity, and thermostability. These findings provide a practical approach for engineering CMP isolates as functional ingredients in food formulation applications.
Alkaline pH 11.5 treatment combined with ultrasonic cavitation disrupts polymeric chains and intermolecular hydrogen bonds in cottonseed meal protein, resulting in a more flexible tertiary conformation, reduced particle size, and improved dispersibility and emulsion stability.
This is basic research at the cellular or molecular level. For human application, inhalation is the most promising delivery route, but inhalation carries explosion risk and concentration matters (empirical LFL of 10%; high-concentration devices are not recommended).
See also:
https://h2-papers.org/en/papers/40885355