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June 28, 2026Journal of Food Science

Improved Solubility and Functional Properties of Flaxseed Protein Through pH‐Shifting Combined With Heat or Ultrasound

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Authors

XCXiaobo CaoHLHui LiYLYufei Lan

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Overview

Randomized trial demonstrates improved solubility and functional properties in flaxseed protein, suggesting enhanced applications in food science.

Key Points

  • The study aims to enhance the solubility and functional properties of flaxseed protein through pH-shifting combined with heat or ultrasound treatment.
  • Employed alkaline (pH 12)-heat treatment or alkaline (pH 12)-ultrasonication on flaxseed protein.
  • Compared solubility and functional properties across different treatment conditions, including untreated FP, pH-shifting, and heat or ultrasound treatments.
  • Conducted analyses on emulsification, foaming, particle size, and structural characteristics.
  • The pH-shifting plus ultrasound treatment achieved the highest solubility at 25.51 mg/mL, a 144.6% increase over untreated flaxseed protein.
  • Enhanced emulsification and foaming properties were noted, with EAI increasing from 16.24 to 50.84 m2/g and ESI from 72.86% to 90.51%.
  • Analysis showed decreased particle size (77.21 nm for FP12U20) and increased surface hydrophobicity, indicating structural changes enhanced solubility and functionality.

Cite This Study

Cao et al. (2026) studied this question.

synapsesocial.com/papers/6a40ba2161bb0a67205c626dhttps://doi.org/10.1111/1750-3841.71127
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  1. 1Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification2022 · 163 citations