Effect of Ultrasonication on Some Techno-functional Properties of Camelina sativa Proteins

Abstract

In this study, it was aimed to determine the effect of ultrasonication at different powers on the techno-functional properties of Camelina sativa proteins. Five different ultrasonication (20 kHz) powers (0, 50, 100, 150, and 200 W) were applied to the proteins of Camelina sativa (Camelina sativa (L.) Crantz), that were obtained by alkaline extraction (pH 12.0) and isoelectric point precipitation (pH 4.5) methods, and the changes in water holding, oil holding, foaming and emulsification properties of proteins were determined. It was determined that the ultrasonication process caused a decrease in the water binding capacity of Camelina sativa proteins between 251.07-500.03%, and an increase in the oil binding capacity between 14.10-21.21%. Moreover, the highest foaming capacity (53.59%) and foaming stability values (42.20% for the 15 min and 40.71% for the 30 min) were determined in the protein sample produced with 200 W ultrasonication. According to the results, it was determined that ultrasonication could be potentially used to improve some techno-functional properties of Camelina sativa proteins. © 2024 Sidas Medya A.S.. All rights reserved.