The application discloses a method for ultrasonic regulation and control of functional properties of acidified
cannabis sativa L.
protein and application thereof. The application fully hydrates the
cannabis sativa L.
protein under acidification conditions, combines ultrasonic pretreatment, and performs heat induction to make the
protein have ordered aggregation with enriched beta-folding, and meanwhile, improve the functional properties of the protein: the
gel strength is 12.37 g under 60% ultrasonic power, which is about 33% higher than that of a non-ultrasonic control, the cohesiveness is 8.6 g, the
emulsion stability is 185.89 min, which is about 2.6 times higher than that of the non-ultrasonic control, the
apparent viscosity is improved and presents
shear thinning behavior (power law index n1 < 1), and the strain breakage resistance is enhanced. The method can simultaneously regulate and control the ordered aggregation degree, gel property, emulsification and rheological property of the
cannabis sativa L. protein, is suitable for strong acid type
plant protein beverages, acid emulsions and high-
acid gel food systems, and has the advantages of simple process, green safety and the like.