ArticleFoods (Basel, Switzerland)2022
Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Rapeseed Protein-Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics.Gels (Basel, Switzerland) · 2026Article
- Sonication integrated with micronization: structural modification to improve the in-vitro digestibility, functional, and antioxidant properties of red pepper seed protein isolate.Ultrasonics sonochemistry · 2026Article
- Mechanism of ultrasonic treatment affecting the conformation and properties of oat-whey dual-protein gel.Ultrasonics sonochemistry · 2026Article
- Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality.Journal of agricultural and food chemistry · 2025Article
- Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk.Food chemistry: X · 2025Article
- Preparation, Modification, Food Application, and Health Effects of Protein and Peptide from Hemp (Foods (Basel, Switzerland) · 2025Review
- Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes.Plants (Basel, Switzerland) · 2024Review
- Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.Foods (Basel, Switzerland) · 2023Article
- Hemp: A Sustainable Plant with High Industrial Value in Food Processing.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
According to the Food and Agriculture Organization (FAO), protein demand is expected to increase globally by around 40% by 2030 as a response to the world's population growth. Due to their clean label, vegan or vegetarian based applications, nutritional value, and cost-efficient properties, plant-based proteins have been widely studied. However, most of the alternatives currently found in the market have some challenges because of their poor solubility, emulsifying, gelling, and foaming attributes. Hemp seed protein has gained increasing attention due to its unique amino acids and fatty acids profiles. In this study, commercial HPC mixtures were adjusted to pH 2, 4, 6, 8, 10, and 12 followed by ultrasonication (US) for 5 min (5 s on: 5 s off) and incubated for an hour before neutralizing to pH 7. Following the treatments, the samples were analyzed for their hydrodynamic diameter, conductivity, zeta potential, polydispersity index, surface hydrophobicity, solubility, electrophoresis (SDS-PAGE), free sulfhydryl group, and optical characteristics. The samples treated with ultrasound at pH 8 and 10 significantly (
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