Abstract: Ultrasound is one of the green and novel technologies to modify protein functionality. This study investigated the effects of ultrasonic treatment on the structural characteristics and functional properties of hemp protein isolate (HPI). The functional properties of ultrasound treated hemp protein isolate (US-HPI) under the optimal ultrasound conditions is established by response surface methodology. Results showed ultrasonic treatment improved the solubility, water/oil holding capacity, and emulsifying capacity of HPI. The emulsions prepared by US-HPI also showed higher stability compare with HPI-emulsion. The enhanced functional properties in US-HPI might be due to the structural changes based on particle size, Ultraviolet–visible spectroscopy, fluorescence intensity and Scanning electron microscopy. The obtained data in this study showed that ultrasound treatment would be promising for improving the functionality of HPI and improving the stability of HPI-stabilized emulsion.
