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Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
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Functionalizing cottonseed protein by sequential pH-shifting and ultrasonication.
Mokhtar Dabbour1, Asmaa Hamoda2, Peng Wu3
1College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
International Journal of Biological Macromolecules
|August 30, 2025
Summary
Modifying cottonseed meal protein (CMP) with pH-shifting and sonication improves its functionality. Alkaline treatments enhanced protein dispersibility and emulsion stability, offering potential for food applications.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Materials Science
Background:
- Cottonseed meal protein (CMP) is an underutilized plant-based protein source.
- Understanding protein modification is key to expanding its food applications.
- Physicochemical and functional properties dictate protein suitability in food systems.
Purpose of the Study:
- To investigate the impact of pH-shifting and ultrasonication on cottonseed meal protein (CMP) attributes.
- To determine the optimal treatment for enhancing CMP functionality.
- To evaluate the potential of modified CMP as a food ingredient.
Main Methods:
- CMP isolates were prepared using acidic (pH 1.5, 3.5) or alkaline (pH 9.5, 11.5) treatments combined with ultrasonication.
- Native CMP served as the control.
- Physicochemical properties (particle size, turbidity, wetting time, dispersibility, emulsion stability), rheological characteristics, molecular structure (SDS-PAGE), conformation (intrinsic fluorescence), crystallinity (X-ray diffraction), and thermal properties (DSC) were analyzed.
Main Results:
- Sequential alkaline pH 11.5-shifting and sonication most effectively reduced particle size and turbidity, while increasing protein dispersibility and emulsion stability.
- Combined pH-shifting and sonication treatments significantly reduced viscosity and viscoelasticity, indicating polymer chain collapse.
- Acidic treatments (pH 1.5, 3.5) led to the formation of large aggregates, while alkaline treatments resulted in more flexible tertiary conformations with lower crystallinity and thermostability.
Conclusions:
- Sonication-aided alkaline pH-shifting is an effective strategy for modifying CMP functionality and rheological properties.
- Modified CMP exhibits improved dispersibility and emulsion stability, making it suitable for food formulations.
- This research provides a pathway for utilizing CMP as a versatile building-block in the food industry.
