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Effects of high-energy ultrasound on the functional properties of proteins
Open accessAbstract
In recent years, high-energy ultrasound has been used as an alternative to improve the functional properties of various proteins, such as from milk, eggs, soy and poultry. The benefits of implementing this technology depend on the inherent characteristics of the protein source and the intensity and amplitude of the ultrasound, as well as on the pH, temperature, ionic strength, time, and all of the variables that have an effect on the physicochemical properties of proteins. Therefore, it is necessary to establish the optimal conditions for each type of food. The use of ultrasound is a promising technique in food technology with a low impact on the environment, and it has thus become known as a green technology. Therefore, this review focuses on the application of high-energy ultrasound to food; its effects on the functional properties of proteins; and how different conditions such as the frequency, time, amplitude, temperature, and protein concentration affect the functional properties.
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Cited by
Advances in application of ultrasound in food processing: A review
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105293 · Cited by 796
Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates
Tian, R., Feng, J., Huang, G., Tian, B., Zhang, Y., Jiang, L., & Sui, X. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105202 · Cited by 263
Khatkar, A. B., Kaur, A., Khatkar, S. K., & Mehta, N. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2018.08.026 · Cited by 147
Thermosonication-induced structural changes and solution properties of mung bean protein
Zhong, Z., & Xiong, Y. L. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104908 · Cited by 142
Mozafarpour, R., Koocheki, A., Sani, M. A., McClements, D. J., & Mehr, H. M. (2022) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2022.102768 · Cited by 91
Adal, E. (2024) · Journal of Food Measurement and Characterization · doi:10.1007/s11694-024-02379-z · Cited by 35
Chen, M., Wang, Y., Tong, Y., Zhong, Q., Zhuang, Y., & Yang, H. (2023) · International Journal of Food Properties · doi:10.1080/10942912.2023.2209704 · Cited by 34
Li, G., Tao, R., Sun, Y., Wang, L., Li, Y., Fan, B., & Wang, F. (2024) · Foods · doi:10.3390/foods13050738 · Cited by 16
Mir, N. A., Yousuf, B., & Gani, A. (2024) · Food Reviews International · doi:10.1080/87559129.2023.2279594 · Cited by 4
Metadata
- Authors
- Higuera-Barraza, O. A., Del Toro-Sanchez, C. L., Ruiz-Cruz, S., & Márquez-Ríos, E.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2016-07
- Volume
- 31
- Pages
- 558-562
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W2253875814
- Cited by
- 264
- References
- 0
- FWCI
- 15.28
- Type
- journal article
- Language
- en
- Open access
- hybrid
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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