Effect of ultrasound on protein functionality

Abstract

Graphical abstract

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)

“…Ultrasonic treatment is an effective method to improve food functionality of protein by changing the internal structure of protein molecules and intermolecular forces [8] . Arredondo-Parada et al [9] stated that foaming properties of giant squid protein were improved after ultrasonic treatment.…”

Ultrasound regulated flexible protein materials: Fabrication, structure and physical-biological properties

“…Ultrasound can produce a series of compressional waves which are interspaced by medium propagation to construct divergent, planar or focused sound fields through the transmission of mechanical vibrational energy [17] , [18] , [19] , [20] . Ultrasound has been found to produce mechanical, acoustic-thermal, chemical and biological effects by directly altering the physical and chemical properties of a material [21] , [22] , [23] , [24] , [25] , [26] , [27] , [28] . Ultrasound was previously often used to prepare biologically functional hydrogels with specific mechanical properties [19] , drug delivery carriers for targeted therapy [20] and environmentally friendly adsorption and filtration materials [21] .…”

“… [23] revealed that the initial random coils and β -turns of myofibrillar proteins could be transformed into an α -helix or β -sheet structure in response to an ultrasound-microwave treatment. Su and Cavaco-Paulo [24] reviewed the effects of ultrasound on protein functionality and revealed that ultrasound is an effective tool for the formation and stabilization of protein emulsions and dispersions, which provides energy for conformational changes in protein structure, and acts as a medium for the intensification of enzymatic process. Sliva et al .…”

The application of photodynamic inactivation to microorganisms in food

“…The application of other non-thermal sterilization technologies, such as irradiation and pulse electric field were limited because of expensive equipment and large energy consumption. Moreover, non-thermal technologies such as high-intensity ultrasound could generate free radicals, denature proteins, lead to hotspots and release metal ions ( Su and Cavaco-Paulo, 2021 , Xue et al, 2021 ), while higher doses of ionizing radiation may cause slight changes in the color of beef, pork, and poultry.…”