An investigation was conducted to determine whether ultrasound-assisted electrolytic water treatment improved the structural and functional properties of rapeseed protein isolate (RPI) compared to untreated and ultrasound alone. The results showed that electrolyzed water pH-shifting treatment led to a reduction in the average particle size of the isolate, partial unfolding of the protein structure, increased content of free sulfhydryl groups, and greater exposure of hydrophobic groups, while the combination of ultrasound treatment contributed to further reducing the isolate size, changing the secondary or tertiary structure, and exposing more hydrophobic (P < 0.05). Meanwhile, the electrolyzed water pH-shifting treatment significantly enhanced the solubility and emulsifying activity index of the isolate. The ultrasound-assisted electrolyzed water pH-shifting treatment further increased solubility, emulsifying activity index (EAI), and emulsion stability index (ESI) (P < 0.05). In summary, the combined treatment effectively unfolded the isolated rapeseed protein structure, enhancing its solubility and emulsifying properties while reducing the need for acidic or alkaline reagents in practical applications.

中文翻译：

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超声辅助电解水处理对油菜籽分离蛋白结构和功能特性的影响

进行了一项调查，以确定与未经处理和单独超声处理相比，超声辅助电解水处理是否改善了油菜籽分离蛋白 (RPI) 的结构和功能特性。结果表明，电解水pH变换处理导致分离物平均粒径减小，蛋白质结构部分展开，游离巯基含量增加，疏水基团暴露更多，而超声处理的结合有助于进一步减小分离株大小，改变二级或三级结构，并暴露出更多的疏水性（P <0.05）。同时，电解水pH变换处理显着提高了分离物的溶解度和乳化活性指数。超声辅助电解水pH变换处理进一步提高了溶解度、乳化活性指数（EAI）和乳液稳定性指数（ESI）（P < 0.05）。总之，联合处理有效地展开了分离的油菜籽蛋白结构，增强了其溶解度和乳化性能，同时减少了实际应用中对酸性或碱性试剂的需求。