Title : Effect of thermal, ultrasonic, and pH shifting treatments on the structure, physicochemical properties, and functional performance of huauzontle protein
Abstract:
Huauzontle (Chenopodium nuttalliae Saff.) is an underutilized pseudocereal native to Mexico, characterized by its high-quality protein content. In this study the effects of thermal, ultrasonic, and pH-shifting treatments on the structural, physicochemical, and functional properties of Huauzontle protein were investigated. Fourier-transform infrared (FTIR) spectroscopy revealed significant alterations in the secondary structure of the proteins, a notably decrease in β-sheet and β-turn structures and an increase in α-helix content. This shift is associated with enhanced surface activity and improved interfacial stability. All treatments promoted protein unfolding and exposure of hydrophobic and reactive groups, facilitating new protein–protein interactions. These structural modifications improved functional properties of the Huauzontle protein, including reduced particle size, increased solubility, enhanced rheological behavior, and superior emulsifying and foaming capacities and stability. Specifically, thermal treated protein demonstrated high emulsifying activity and emulsion stability, suggesting its suitability for use in sauces and dressings. Protein modified at pH 11 showed enhanced foaming capacity and stability, making it appropriate for bakery and pastry applications. Meanwhile, ultrasonic treated protein exhibited excellent solubility, indicating potential for use in high-protein beverages. Overall, this study provides new insights into the functionalization of huauzontle protein and supports its application as a versatile ingredient in the formulation of novel food products.
