Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

“…Some novel pretreatment technologies can also be utilized, such as pulsed electric field (PEF) and ultrasound (Wang et al., ; Zhou et al., ). These technologies can change the quaternary or tertiary structure of proteins via breaking hydrogen bonds and hydrophobic interactions, releasing more hydrolysis sites to enzymes (Ozuna, Paniagua‐Martínezb, Castaño‐Tostadoa, Ozimekc, & Amaya‐Llanoa, ). PEF technology positively improved the antioxidant activity of CPs with an electric field intensity of 15 kV cm −1 and pulse frequency of 2000 Hz (Lin, Guo, You, Yin, & Liu, ; Wang et al., ).…”

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

“…In the case of bioactive peptide generation, it has been suggested that the use of high-power ultrasound in pretreatment and during the hydrolysis process of proteins can modify protein conformation by affecting hydrogen bonds and hydrophobic interactions, while acoustic cavitation acts by disrupting the quaternary and/or tertiary structure of proteins. Therefore, these structural modifications may expose more hydrolysis sites to the enzyme and consequently increase the degree of hydrolysis and bioactivity [25].…”

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

“…The solutions were incubated and stirred continuously using magnetic stirrer for 30 min in a thermostat water bath at 40 ∘ C to ensure complete dissolution and then subjected to cool to room temperature. After that, the solutions were given treatment using probe-type sonicator ( Figure 1) (GA98-IID, Shanghai Biotechnology Co., Wuxi, China) at 20 kHz with a 1.5 cm flat tip probe (diameter of 2 cm) which was immersed into the rapeseed protein solution for different irradiation time (3,6,9,12,15, and 18 min) and at different powers (200, 400, 600, 800, 1000, and 1200 watts).…”

“…In this case, ultrasound in food processing is based on the fact that it can result in significant changes in some chemical, functional, and physical properties of food ingredients that may be of interest as a technological advantage, especially at high power (low frequency, between 20 and 100 kHz), and it is reported that ultrasound technology is beneficial for being eco-friendly and having promising results, such as reduced hydrolysis time and enlarged determinate bioactivity [12,13]. The impact of ultrasound on proteins prior to enzymatic hydrolysis may improve the release of bioactive peptides due to the protein unfolding and enhanced accessibility of enzymes; however, it is influenced by the protein purity and structure [14,15]. Ultrasonic pretreatment as a nonthermal process for the modification of food ingredients has attracted more attention in the development of new, gentle processes to get better quality and safety of processed foods [16,17].…”