Abstract
Ultrasound-Assisted Treatment is a solvent-free way
to change plant protein function. The workbook has three repeated measurements
of the dispersion of a source-unspecified plant-protein model when treated with
a 20 kHz probe at a nominal power of 400 W for 0, 5, 10, 20, and 30 minutes.
Solubility, emulsifying index (EAI), water-holding capacity (WHC), storage
modulus (G'), particle size, and zeta potential were all measured. Among the
windows that were tested, the 20-minute condition had the highest solubility
(73.90%), EAI (28.67 m²/g), WHC (95.40%), and G' (8.57 kPa); it also had the
smallest particle size (244.00 nm) and the most negative zeta potential (-25.73
mV). At 30 minutes, all six indicators had changed from those at 20 minutes.
The pattern is that of a treatment-window effect, not a linear dose-response,
but the supplied materials do not list the protein source or some of the operating
and assay parameters. Therefore, 20 minutes should be considered the
best-performing tested condition for this dataset and is not necessarily the
overall optimum. The results above provide a hypothesis for source-specific
verification of ultrasound-assisted processing in plant-protein foods.
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