Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate

This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and molecular interactions. The results show that the combined treatment of ultrasound and enzymes effectively reduced the molecular weight of BBPI, facilitating protein dissociation and structural refolding. This process resulted in increased surface hydrophobicity, a significant reduction in particle size (by 85%), an increase in the absolute value of the zeta potential, and a 60% enhancement in solubility. These modifications led to a gel with improved viscoelasticity, increased water-holding capacity, and enhanced gel strength and springiness, which reached 5.11 N and 4.73 mm, respectively, while forming a more compact three-dimensional network structure. These findings suggest a promising strategy for improving BBPI for food applications, particularly in plant-based products, by enhancing its functional properties and expanding its industrial potential.