High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance

Abstract Background With increasing consumer demand for healthy and sustainable food, plant proteins have been used widely in meat substitutes, dairy alternatives, and functional foods. However, in comparison with animal proteins, plant proteins often exhibit weaker functional properties, such as solubility, emulsifying, and gelation, which limit their application in food processing. The aim of this study was to investigate the effects of high‐intensity ultrasound treatments (HIUTs) on the physicochemical properties, structural characteristics, emulsifying properties, and antioxidant capacity of shiitake mushroom protein isolate (SMPI). This study investigates how HIUTs affect SMPI. It also provides insights into potential applications within the food industry. Results When treated with a 300 W intensity ultrasound, SMPI exhibited higher solubility, water‐holding capacity (WHC), oil‐holding capacity (OHC), and antioxidant activity in comparison with the control (0 W). These results indicate that HIUT can enhance the functional properties of SMPI significantly. The molecular structure of SMPI after ultrasound treatment also underwent significant changes, suggesting that the treatment affects not only the physical properties but also the spatial conformation of SMPI. The concentration of free sulfhydryl (‐FSH) group concentrations increased from 3.615 ± 0.080 μmol g −1 to 13.020 ± 0.061 μmol g −1 , and the emulsifying ability index (EAI) significant increased, indicating that a significant change produced in the tertiary structure of SMPI. Conclusion The findings suggest that ultrasonic treatment can alter the physicochemical and functional attributes of SMPI significantly, increasing its potential for use within the food industry. © 2024 Society of Chemical Industry.