Plant-based proteins obtained from agricultural by-products have garnered growing interest in response to consumer awareness of health and environmental issues. This study aimed to improve the functionalities of the proteins recovered from black soybean Aquasoya (PBSA) by modifying their structure via ultrasonication. PBSA was ultrasonicated with a frequency of 40 kHz at 350 W for different time periods (0, 20, 40, and 60 min), and its structural characteristics, physicochemical properties, and functional properties were investigated. Ultrasonication left the primary structure intact but altered the secondary and tertiary structures of the PBSA; α-helix and β-sheet contents decreased, random coil contents increased, and buried non-polar amino acid residues were exposed. Moreover, ultrasound promoted an increase in free sulfhydryl content and a reduction in particle size. Consequently, functional properties, such as solubility, emulsion stability, and foaming performance were improved by modifying the structure and physicochemical properties of PBSA. This work demonstrates the potential of ultrasound, which is favorable for modifying the spatial conformation and related functionalities of proteins, thus meeting the needs of manufacturers to use function-enhanced proteins as food additives.

随着消费者对健康和环境问题的认识的提高，从农业副产品中获得的植物蛋白引起了越来越多的兴趣。本研究旨在通过超声处理改变黑豆 Aquasoya (PBSA) 中蛋白质的结构，从而提高其功能。以 40 kHz、350 W 的频率对 PBSA 进行不同时间段（0、20、40 和 60 分钟）的超声处理，并研究其结构特征、理化性质和功能性质。超声波处理使 PBSA 的一级结构保持完整，但改变了二级和三级结构； α-螺旋和β-折叠含量减少，无规卷曲含量增加，埋藏的非极性氨基酸残基暴露。此外，超声波促进了游离巯基含量的增加和粒径的减小。因此，通过改变PBSA的结构和理化性质，可以改善溶解度、乳液稳定性和发泡性能等功能特性。这项工作展示了超声波的潜力，有利于改变蛋白质的空间构象和相关功能，从而满足制造商使用功能增强蛋白质作为食品添加剂的需求。