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ultrasound treatment, safflower protein isolate, physicochemical properties, functional properties, nutritional properties


The effect of ultrasound exposure time (15 and 30 min) at 130 W and 40 kHz on the physicochemical, functional, and nutritional properties of a safflower protein isolate (SPI) was evaluated. The moisture content, bulk density, and aw of the SPI were significantly (P < 0.05) decreased by ultrasound compared to the untreated control. In contrast to the control, the SPI exposed to ultrasound for 30 min had increased protein solubility (by 9.7% and 3.7% at pH 6 and 7, respectively), least gelation concentration (by 2.0% at pH 6), and oil absorption capacity (by 3.0%). No significant differences (P < 0.05) were observed in amino acid composition, chemical score, or predicted protein efficiency ratio of the control and the SPI exposed to ultrasound. Ultrasound treatment would benefit the application of SPI in the food industry for ground meat formulations, meat substitutes and extenders, doughnuts, baked goods, and soups.

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