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

• Published in: Ultrasonics sonochemistry Vol. 85; p. 105993
• Main Authors: Chen, Wenqing, Ma, Haile, Wang, Yao-Yao
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2022; Elsevier
• Subjects: Acoustic cavitation; Functionality; High intensity ultrasound; Modification; Proteins; Review; Solubility; Proteins; Modification; High intensity ultrasound; Functionality; Acoustic cavitation
• ISSN: 1350-4177; 1873-2828; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.105993

•Moderate high intensity ultrasound (HIU) could affect the structure of proteins positively.•Potential mechanisms of HIU on functionality of proteins are elucidated clearly.•HIU combined with other methods can achieve synergistic modification effects.•Multi-mode HIU devices can overcome the shortcomings of traditional HIU devices. High intensity ultrasound (HIU) is an efficient and green technology that has recently received enormous research attention for modification of food proteins. However, there are still several knowledge gaps in the possible mechanisms, synergistic effects of HIU with other strategies and improvement of HIU equipment that contribute to its application in the food industry. This review focuses on the recent research progress on the effects and potential mechanisms of HIU on the structure (including secondary and tertiary structure) and functionality (including solubility, emulsibility, foamability, and gelability) of proteins. Furthermore, the combination methods and innovations of HIU equipment for proteins modification in recent years are also detailed. Meanwhile, the possible future trends of food proteins modification by HIU are also considered and proposed.