Exploring ultrasound-assisted technique for enhancing techno-functional properties of plant proteins: a comprehensive review

被引：4
|
作者：
Justino, Heloisa de Fatima Mendes [1 ]
dos Santos, Israel Felipe [1 ]
de Souza, Ruan Carlos Nascimento [1 ]
Sanches, Edgar Aparecido [2 ]
Bezerra, Jaqueline de Araujo [3 ]
Lamarao, Carlos Victor [4 ]
Pires, Ana Clarissa dos Santos [1 ]
Campelo, Pedro Henrique [1 ]
机构：
[1] Univ Fed Vicosa, Dept Food Technol, BR-36570900 Vicosa, MG, Brazil
[2] Fed Univ Amazonas UFAM, Lab Nanostruct Polymers NANOPOL, Manaus, Brazil
[3] Inst Educ Sci & Technol Amazonas IFAM, Manaus, Brazil
[4] Univ Fed Amazonas, Fac Agrarian Sci, Manaus, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 01期
关键词：
High energy ultrasound; plant-based; protein modification; protein structure; HIGH-INTENSITY ULTRASOUND; POWER ULTRASOUND; EMULSIFYING PROPERTIES; STRUCTURAL-PROPERTIES; PHYSICAL-PROPERTIES; SECONDARY STRUCTURE; FOAMING PROPERTIES; PEANUT PROTEIN; EXTRACTION; INACTIVATION;
D O I：
10.1111/ijfs.16673
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The adoption of vegetarian diets has been increasingly embraced by individuals seeking to improve their health and reduce their environmental impact. One concern regarding this dietary choice is the adequate intake of proteins with nutritional quality comparable to animal-derived proteins. In this regard, plant-based proteins have been the focus of studies and technological developments aimed at enhancing their nutritional and functional properties. The application of ultrasound to plant proteins has proven to be an effective strategy for modifying their structure and improving their digestibility, solubility, and viscosity. This review article presents studies that have investigated the modification of plant-based proteins using ultrasound, with emphasis on their nutritional and technological implications. The effects of ultrasound on protein structure and properties will be discussed, as well as the potential applications in the food industry. Impact of ultrasound on the physicochemical properties of proteins.image
引用
收藏
页码：498 / 511
页数：14
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