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<p>This study aimed to evaluate the effects of ultrasonic and pH shift treatments (pH 2 and 12), applied both individually and in combination, on the structural and functional properties of safflower protein. Ultrasonic treatment at pH 7 significantly reduced particle size (from 457.60 to 144.14&#xa0;nm) and surface hydrophobicity (from 38.93 to 33.93&#xa0;µg), while enhancing solubility (from 15.32 to 26.04%) and foaming capacity (from 22.50 to 26.67%). Acidic pH shift (pH 2) increased particle size by up to 78%, accompanied by marked improvements in water holding capacity (up to 114%) and foaming capacity (up to 59%). Conversely, alkaline pH shift (pH 12) led to a substantial reduction in particle size (up to 74%) and a pronounced increase in surface hydrophobicity (up to 50%), resulting in the highest emulsion activity (14.62&#xa0;m²/g) and emulsion stability (5.50&#xa0;min) indexes. The combined application of pH shift with ultrasonic treatments reduced particle size by up to 40% while increasing the absolute ζ-potential and surface hydrophobicity by 24% and 20%, respectively. These changes contributed to increases of up to 45% in solubility, 28% in water holding capacity, and 30% in foaming stability. However, reductions in emulsifying properties were observed, with the emulsion activity and emulsion stability indexes decreasing by up to 3.64&#xa0;m²/g and 0.88&#xa0;min, respectively. Overall, the findings demonstrate that safflower protein functionality is highly pH-dependent and that the strategic combination of ultrasonic and pH shift treatments represents an effective approach to modulate its structural and functional properties for food applications.</p>

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pH-Dependent Modulation of Structural and Functional Properties of Safflower (Carthamus tinctorius L.) Protein Induced by Ultrasonic Treatment

  • 期刊论文

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  • 发表日期：

    2026年6月23日

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  • Burak Göroğlu,
  • Fatma Korkmaz

摘要

This study aimed to evaluate the effects of ultrasonic and pH shift treatments (pH 2 and 12), applied both individually and in combination, on the structural and functional properties of safflower protein. Ultrasonic treatment at pH 7 significantly reduced particle size (from 457.60 to 144.14 nm) and surface hydrophobicity (from 38.93 to 33.93 µg), while enhancing solubility (from 15.32 to 26.04%) and foaming capacity (from 22.50 to 26.67%). Acidic pH shift (pH 2) increased particle size by up to 78%, accompanied by marked improvements in water holding capacity (up to 114%) and foaming capacity (up to 59%). Conversely, alkaline pH shift (pH 12) led to a substantial reduction in particle size (up to 74%) and a pronounced increase in surface hydrophobicity (up to 50%), resulting in the highest emulsion activity (14.62 m²/g) and emulsion stability (5.50 min) indexes. The combined application of pH shift with ultrasonic treatments reduced particle size by up to 40% while increasing the absolute ζ-potential and surface hydrophobicity by 24% and 20%, respectively. These changes contributed to increases of up to 45% in solubility, 28% in water holding capacity, and 30% in foaming stability. However, reductions in emulsifying properties were observed, with the emulsion activity and emulsion stability indexes decreasing by up to 3.64 m²/g and 0.88 min, respectively. Overall, the findings demonstrate that safflower protein functionality is highly pH-dependent and that the strategic combination of ultrasonic and pH shift treatments represents an effective approach to modulate its structural and functional properties for food applications.