Ultrasound-enhanced foaming and emulsifying properties of flaxseed protein isolate: mechanisms mediated by conformational flexibility and interfacial tension.
- 1Functional Exploration and Comprehensive Utilization Team for Specialty Foods, Jingchu University of Technology, Jingmen 448000, China.
- 2College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Abstract
Despite the high nutritional value of flaxseed protein isolate (FPI), its food applications remain limited due to poor foaming and emulsifying properties. The current research examined the effects of ultrasonic treatment (0, 100, 200, 300, and 400 W, 15 min) on FPI functionality, with primary focus structural alterations, conformational flexibility, and interfacial behavior. Ultrasound significantly reduced particle size, increased absolute zeta potential, and exposed sulfhydryl and hydrophobic groups, and rearranged the secondary structure. These changes enhanced conformational flexibility, reduced interfacial tension, and improved the viscoelasticity of the adsorbed protein film. Foaming capacity increased from 50.56% to 99.45% at 200 W, with the emulsifying activity index increasing from 2.43 to 4.11 m²/g at 300 W. Multivariate analyses indicated that these functional gains were positively correlated with the conformational flexibility index while negatively correlated with interfacial tension, providing a theoretical foundation for valorizing oilseed by-product proteins.
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BibTeX
@article{qin2026ultrasoundenhanced,
title = {{Ultrasound-enhanced foaming and emulsifying properties of flaxseed protein isolate: mechanisms mediated by conformational flexibility and interfacial tension.}},
author = {Narisu Qin and Wurigumule Xu and Zitong Zhao and Yechuan Huang},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104619},
url = {https://europepmc.org/article/MED/42908890},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Ultrasound-enhanced foaming and emulsifying properties of flaxseed protein isolate: mechanisms mediated by conformational flexibility and interfacial tension.
AU - Narisu Qin
AU - Wurigumule Xu
AU - Zitong Zhao
AU - Yechuan Huang
PY - 2026
DA - 2026/10/12
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104619
UR - https://europepmc.org/article/MED/42908890
AB - Despite the high nutritional value of flaxseed protein isolate (FPI), its food applications remain limited due to poor foaming and emulsifying properties. The current research examined the effects of ultrasonic treatment (0, 100, 200, 300, and 400 W, 15 min) on FPI functionality, with primary focus structural alterations, conformational flexibility, and interfacial behavior. Ultrasound significantly reduced particle size, increased absolute zeta potential, and exposed sulfhydryl and hydrophobic groups, and rearranged the secondary structure. These changes enhanced conformational flexibility, reduced interfacial tension, and improved the viscoelasticity of the adsorbed protein film. Foaming capacity increased from 50.56% to 99.45% at 200 W, with the emulsifying activity index increasing from 2.43 to 4.11 m²/g at 300 W. Multivariate analyses indicated that these functional gains were positively correlated with the conformational flexibility index while negatively correlated with interfacial tension, providing a theoretical foundation for valorizing oilseed by-product proteins.
SN - 2590-1575
ER -