Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

Abstract In this study, the effects of ultrasonication (0, 200, 300, 400, 500 and 600 W) on the intrinsic fluorescence spectra, surface hydrophobicity (H0), particle size, ultraviolet (UV) spectra, emulsifying properties and solubility properties of Cyperus esculentus seed protein (CEP) solutions were investigated. An increase in ultrasound power significantly improved emulsifying activity and emulsion stability of CEP (P