Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

“…However, WHC gradually decreased when the ultrasonic power was higher than 360 W and the ultrasonic time was longer than 20 min. Amiri et al [33] found that after ultrasound treatment, the WHC of Holstein bull MP increased by 69% compared with the control group. Under the action of ultrasound, the enhancement of protein gel network structure led to the increase of shrimp surimi gel WHC [34] .…”

Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein

“…Zhang [21] also hold the view that ultrasound waves significantly increased the transmittance. The most important reason for the decrease of protein turbidity seemed to be the reduction of the particle size as well as the enhancement of the specific surface area [22] . However, further sonication (400–800 W) had a reverse effect on turbidity.…”

Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions

“…For example, Dabbour et al [88] found that HIU treatment improved the solubility, emulsification, and foaming ability of sunflower protein isolates with different degrees of hydrolysis. Similarly, a recent study by Amiri et al [16] showed that HIU treatment combined with papain can maximize the functional properties of myofibrillary proteases under the condition of power of 200 W and time of 15 min. However, excessive ultrasonication can also lead to reaggregation of proteins due to the re-enhancement of protein–protein interactions, thus reducing enzymatic hydrolysis efficiency and solubility, emulsification, and foamability of the hydrolysates [16] .…”

“…Similarly, a recent study by Amiri et al [16] showed that HIU treatment combined with papain can maximize the functional properties of myofibrillary proteases under the condition of power of 200 W and time of 15 min. However, excessive ultrasonication can also lead to reaggregation of proteins due to the re-enhancement of protein–protein interactions, thus reducing enzymatic hydrolysis efficiency and solubility, emulsification, and foamability of the hydrolysates [16] . Therefore, the optimization of HIU conditions and the economic cost of enzymes should be considered in the future to further improve the possibility of HIU-assisted enzymatic hydrolysis in the production of modified protein foods.…”

“…Currently, the main methods of protein modification include physical technologies such as microwave [7] , high isostatic pressure [8] ,ultrasonics [9] , cold plasma [10] , pulsed electric field [11] ; chemical technologies such as pH-shifting [12] , glycosylation [13] , phosphorylation [14] , deamidation [15] and biological technologies such as enzyme hydrolysis [16] , enzyme crosslinking [17] . Among them, high intensity ultrasound (HIU), a physical processing technology with the superiority of efficient, economical, and environmentally friendly, is the core ultrasonic method used in food science and industrialization because of its high output energy with the appropriate frequency range from 20 kHz to 100 kHz and strong cavitation effects on food materials [18] , [19] .…”