Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics

Abstract

Background: It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community’s interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. Conclusions: The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry.

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

“…Cereal protein content and composition vary by cereal type, generally classified by solubility using the sequential Osborne extraction method that isolates albumins, globulins, gliadins, and then glutenin [1]. In prevalent cereals, rice bran protein is notable for its highest albumin and globulin levels.…”

“…The United Nations predicts a global population rise to 10 billion by 2050 [1], which along with rising incomes and urbanization will lead to major shifts in food consumption patterns. It necessitates a change in both the quantity and variety of dietary foods [2].…”

“…Currently, dietary proteins are primarily sourced from animals, which include red meat, poultry, dairy, eggs, and seafood. Animal-based foods, however, contribute substantially to greenhouse gas (GHG) emissions, impacting climate change [1]. The demand for animal-based proteins, if it is escalated, will further exert pressure on land resources due to more feed cultivation and lead to the conversion of natural habitats into agricultural land, thereby exacerbating GHG emissions and biodiversity loss [4].…”