Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis

Puntos clave

• The enzymatic hydrolysis significantly improves the functional properties of camelina protein, enhancing its usability.
• Results show an increase in solubility and emulsifying capacity after treatment under ultrasound-assisted conditions.
• The approach involved analyzing protein properties post-treatment, demonstrating distinct structural changes beneficial for applications.
• These findings support the potential of using ultrasound-assisted techniques for optimizing plant protein modifications.