ArticleFoods (Basel, Switzerland)2023
The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI).
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 56 citations in OpenAlex.
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
- Effects of Ultrasound-Assisted Extraction of Biofractions from Yellow Mealworm Larvae Fed a Probiotic-Enriched Diet.Insects · 2026Article
- Intensification of lupin protein solubilization using high-power ultrasound.Ultrasonics sonochemistry · 2026Article
- Proteomic Evidence Indicates Ultrasound-Assisted Extraction Enhances Recovery of Membrane-Associated Proteins inJournal of agricultural and food chemistry · 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
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient.Ultrasonics sonochemistry · 2026Article
- Production, characterization, and functional properties of protein concentrate from Momordica cochinchinensis seeds.Scientific reports · 2026Article
- Hempseeds as sustainable plant-based source of bioactive peptides with biofunctional properties.Frontiers in nutrition · 2026Review
- Improved properties of high-moisture extruded meat analogs using ultrasound-treated Nannochloropsis gaditana and chickpea protein concentrate.Ultrasonics sonochemistry · 2025Article
- Rapid sonication-assisted whole tissue clearing and immunostaining.Scientific reports · 2025Article
- Differences in hempseed protein separated from AOT reverse micelles and alkaline extraction-isoelectric precipitation.Scientific reports · 2025Article
- Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Ultrasound-assisted process to improve proteins recovery from industrial canola and soybean byproducts.Journal of food science and technology · 2025Article
- Diversity of Effects of Mechanical Influences on Living Systems and Aqueous Solutions.International journal of molecular sciences · 2025Review
- Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion.Food science and biotechnology · 2025Article
- Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge.Ultrasonics sonochemistry · 2023Article
- Study of Brewer's Spent Grain Environmentally Friendly Processing Ways.Molecules (Basel, Switzerland) · 2023Article
- Deep eutectic solvent-ultrasound assisted extraction as a green approach for enhanced extraction of naringenin fromFrontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products.
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