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<p>With the continuous growth of global demand for plant proteins, the deep development of pine nut meal protein have emerged as the core focus of the industry. The development and utilization of pine nut meal protein, as an excellent plant protein resource, has become a primary objective of the food industry. This study investigates the effects of varying ultrasonic power levels on the structural characteristics and functional properties of pine nut protein. The solubility of pine nut meal protein increased significantly after sonication (20&#xa0;kHz, 20&#xa0;min) compared to the unsonicated isolate, reaching 89.64%±0.069% soluble protein content at 400&#xa0;W. The average particle size was significantly reduced to a minimum value (111.5&#xa0;nm). According to the structural analysis, sonication induces unfolding of the protein molecular conformation, which manifests as a decrease in α-helix content, an increase in endogenous fluorescence intensity, enhanced surface hydrophobicity, and elevated free sulfhydryl group content. Meanwhile, Scanning electron microscopy and Fourier-transform infrared spectroscopy analyses can also confirm that ultrasonic treatment induces structural modifications in proteins. In addition, the study of the interfacial properties of pine nut meal protein revealed that appropriate ultrasonic treatment increased the emulsifying activity index of pine nut meal protein by 31.32% and the foaming activity index by 24.21%. The findings indicate that sonication provides an effective strategy for enhancing the functional properties of pine nut meal protein, thereby broadening its applicability in food production. This provides technical support for enhancing the utilization value of pine nut powder and facilitates the creation of novel plant-based products.</p>

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Effects of ultrasonic treatment on protein function and physicochemical properties of pine nut meal

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Qing Yang,
  • Yuejun Liu,
  • Yuhan Cheng,
  • Yuan Tong,
  • Dan Li,
  • Yanlong Zhang,
  • Xiaofen Qi

摘要

With the continuous growth of global demand for plant proteins, the deep development of pine nut meal protein have emerged as the core focus of the industry. The development and utilization of pine nut meal protein, as an excellent plant protein resource, has become a primary objective of the food industry. This study investigates the effects of varying ultrasonic power levels on the structural characteristics and functional properties of pine nut protein. The solubility of pine nut meal protein increased significantly after sonication (20 kHz, 20 min) compared to the unsonicated isolate, reaching 89.64%±0.069% soluble protein content at 400 W. The average particle size was significantly reduced to a minimum value (111.5 nm). According to the structural analysis, sonication induces unfolding of the protein molecular conformation, which manifests as a decrease in α-helix content, an increase in endogenous fluorescence intensity, enhanced surface hydrophobicity, and elevated free sulfhydryl group content. Meanwhile, Scanning electron microscopy and Fourier-transform infrared spectroscopy analyses can also confirm that ultrasonic treatment induces structural modifications in proteins. In addition, the study of the interfacial properties of pine nut meal protein revealed that appropriate ultrasonic treatment increased the emulsifying activity index of pine nut meal protein by 31.32% and the foaming activity index by 24.21%. The findings indicate that sonication provides an effective strategy for enhancing the functional properties of pine nut meal protein, thereby broadening its applicability in food production. This provides technical support for enhancing the utilization value of pine nut powder and facilitates the creation of novel plant-based products.