Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 264 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042995

Effects of ultrasonic treatment duration on structural and functional properties of flaxseed meal protein

  • CHEN Shuqin ,
  • WEI Yumei ,
  • WANG Ziheng ,
  • TIAN Xiaojing ,
  • ZHANG Lu ,
  • WU Huihao ,
  • LIU Gendi
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  • 1(Life Science and Engineering College, Northwest Minzu University,Lanzhou 730000,China)
    2(Experimental Education Department, Northwest Minzu University,Lanzhou 730000,China)

Received date: 2025-04-11

  Revised date: 2025-06-16

  Online published: 2026-03-13

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Abstract

This study employed an alkali extraction-acid precipitation method to isolate protein from flaxseed meal, and systematically investigated the effects of ultrasound treatment at different durations (0, 2, 4, 6, 8, 10 min) on protein structural characteristics and functional properties using a multi-analytical approach combining Fourier-transform infrared spectroscopy, dynamic light scattering, intrinsic fluorescence spectroscopy, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).The antioxidant characteristics of the simulated intestinal digestion products of flaxseed meal protein under ultrasound treatment were explored.Results indicated that as the duration of ultrasound treatment increased, the particle size of flaxseed meal protein decreased, the particle size distribution broadened, and the surface negative charge increased.SDS-PAGE analysis showed that ultrasound treatment did not cause significant changes in the molecular weight or secondary structure of the protein.However, the fluorescence intensity decreased with prolonged ultrasound treatment, indicating the unfolding of the tertiary structure and exposure of hydrophobic groups.Ultrasound treatment improved the solubility, foaming capacity, foam stability, emulsifying activity, and emulsion stability of flaxseed meal protein.The maximum values for solubility, foaming capacity, and emulsifying activity were observed after 8 min of ultrasound treatment.Additionally, the digestion products exhibited peak antioxidant activities after 10 h, including ABTS radical cation and DPPH radical scavenging capacities, reducing power, Fe2+ chelating ability, hydroxyl radical scavenging rate, superoxide anion scavenging rate, and lipid peroxidation inhibition rate, indicating robust antioxidant characteristics.Pearson correlation analysis showed strong positive correlations between foaming capacity/emulsifying properties and protein solubility, positive correlations between zeta potential,foam stability and particle size, and strong negative correlations between solubility,foaming capacity,emulsifying properties and particle size.In conclusion, ultrasound treatment effectively enhanced the functional properties of flaxseed meal protein, providing a scientific basis for its processing and utilization.

Key words： flaxseed meal protein; protein structure; functional properties; antioxidant activity

Cite this article

CHEN Shuqin , WEI Yumei , WANG Ziheng , TIAN Xiaojing , ZHANG Lu , WU Huihao , LIU Gendi . Effects of ultrasonic treatment duration on structural and functional properties of flaxseed meal protein[J]. Food and Fermentation Industries, 2026 , 52(3) : 264 -272 . DOI: 10.13995/j.cnki.11-1802/ts.042995

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