pH-shift extraction followed by microwave and ultrasound modified functional properties of mustard meal protein

In this study, the pH shift method was used to extract the mustard meal protein, followed by microwave and ultrasound treatments to modify their functional properties. The yield of protein was influenced by pH, with the highest yield obtained (19.51%) at pH combination 12–4 and the lowest at 10–3 (3.08%). Both microwave and ultrasound treatments reduced the viscosities of the proteins from 1.97 cp (control) to 0.69 cp in ultrasound and 0.70 cp in microwave. The maximum viscosity was observed at pH combination 12–3 (1.29 cp) and the minimum at 9–3 (0.69 cp). Microwave treatment negatively affected the foaming capacity of the protein, while ultrasound treatment enhanced it, especially at pH combination 12–5. Oil holding capacity remained unchanged with microwave treatment, but ultrasound treatment increased it by exposing hydrophobic regions. Overall, this study highlights the potential of microwave and ultrasound treatments in modifying the functional properties of mustard meal protein.