Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

“…Therefore, the WHC of TUEP was higher than that of UEP. This was consistent with the previous conclusion [34] , which hypothesized that ultrasonic treatment can promote the interaction of water-protein, thus increasing the WHC of gluten protein.…”

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

“…As to WHC, the improvement of protein solubility and the reduction of particle size facilitated combination between hydrophilic groups of proteins and water molecules. If the ultrasonic power increased after the optimal, disulfide bonds were formed and free sulfhydryl groups decreased as described in the section of 3.1.6, which boosted protein aggregation and was detrimental to absorb water [47] . As to OHC, non-polar groups were exposed and protein hydrophobicity was improved due to conformation changes of proteins under proper ultrasonic treatment as discussed earlier, which enhanced the absorbed oil content.…”

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

“…Zhang et al . (2020) found that ultrasonic treatment could increase the interaction of wheat gluten proteins with water. Previous research also pointed out that dough spreading during baking was associated with changes in water mobility (Serial et al ., 2016).…”

“…The frequency range of the ultrasound wave was generally between 20 kHz and 1 GHz (Carrillo‐Lopez et al ., 2017). This acoustic energy could be regarded as a green novel technology in the food industry and has been used to facilitate food processing, like changing the wheat gluten protein of noodles (Zhang et al ., 2020), shortening the soaking time of brewing rice (Li et al ., 2019) and increasing the freezing efficiency of frozen dough (Hu et al ., 2013). Ultrasound has been reported to assist dough mixing for improving the springiness, cohesiveness and resilience of cakes (Tan et al ., 2011), and ultrasound treatment also had a positive effect on fresh wet noodle quality, especially on the hardness and elasticity of noodles (Li et al ., 2020).…”