Ultrasound-assisted Enzymatic Hydrolysis of Safflower Protein Isolate

Abstract

This study evaluated the effect of ultrasound pretreatment on the physicochemical properties of safflower protein hydrolysate. Safflower protein isolate prepared using alkaline extraction and isoelectric precipitation methods, was hydrolyzed via Alcalase without and with ultrasound pretreatments at 200 W (20 kHz) for 10 and 20 min, and then the degree of hydrolysis, solubility, oil binding capacity, emulsifying and foaming properties of hydrolysates were analayzed. The degree of hydrolysis of the samples was found to be in the range of 13.83-14.08. A slight decrease in the solubility of safflower protein hydrolysate was detected from 90.85% to 87.48% with ultrasound pretreatment. On the other hand, ultrasound pretreatment increased the oil binding capacity and emulsion capacity of safflower protein hydrolysate by up to %17.96  and 18.86%, respectively. However, no stable emulsion structure was observed in ultrasound pretreated hydrolysates. Additionally, the highest foaming capacity and stability values were found in hydrolysate with ultrasound pretreatment for 20 min, which were 130.00% and 49.99%, respectively. The results of this study highlighted the potential of ultrasound pretreatment as an effective method for enhancing the physicochemical properties of safflower protein hydrolysate.