Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review

Sengar, Animesh Singh; Thirunavookarasu, S Nirmal; Choudhary, Pintu; Naik, Mohan; Surekha, A.; Sunil, C. K.; Rawson, Ashish

doi:10.1016/j.afres.2022.100219

Cited by 43 publications

(29 citation statements)

References 74 publications

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“…Moreover, a denaturation effect can appear, affecting both tertiary and secondary structures [ 70 ]. A comprehensive and updated list of the US applications for plant proteins can be found in [ 73 , 74 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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“…However, a rise in temperature may also bring about precipitation and thermal denaturation of proteins. Thus, room temperature or quite higher temperatures are advisable for protein extraction [76,77,78]. According to a study carried out by Tanger et al [74],…”

Section: Alkaline Extraction/isoelectric Precipitation Techniquementioning

confidence: 99%

“…Thus, room temperature or much higher temperatures are advisable for protein extraction. [76][77][78] According to a study carried out by Tanger et al, 74 the precipitation step mainly affects the protein composition of pea protein. In a recent research on hemp protein isolate it was found that the composition of protein subunits and structural properties of proteins are greatly affected by the technique used for extraction.…”

Section: Alkaline Extraction/isoelectric Precipitation Techniquementioning

confidence: 99%

“…When these spaces/voids or bubbles are packed with gas or water vapor, bubble growth and contraction occur until they collapse, causing cavitation. 78,80 It has recently been acknowledged that UAE is an environment-friendly, clean, and signicantly novel technology in the food science area. It can be used either as a pretreatment method before more traditional ones or merged with other innovative methods such as microwaveassisted techniques, vacuum-based techniques, or enzymatic extraction methods.…”

Section: Ultrasound-assisted Extraction (Uae)mentioning

confidence: 99%

“…A recent study found that sonication pretreatment did not significantly increase the hydrolysis of defatted wheat germ protein. Changes in protein structure were recorded after sonication pretreatment, demonstrating that ultrasonication degrades proteins and affects the exposure of hydrophobic amino acid residues in proteins[78]. Despite protein extraction, some studies showed that high-intensity ultrasound technology successfully reduced the allergenic potential of soy protein isolates by 18.9%.…”

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confidence: 99%

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Sustainable plant protein: an up-to-date overview of sources, extraction techniques and utilization

Chandran

Suri

Choudhary³

2023

Sustainable Food Technol.

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Effects of sound energy on proteins and their complexes

Kozell,

Solomonov,

Shimanovich

2023

FEBS Letters

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Mechanical energy in the form of ultrasound, and protein complexes intuitively have been considered as two distinct unrelated topics. However, in the past few years, increasingly more attention has been paid to the ability of ultrasound to induce chemical modifications on protein molecules that further change protein‐protein interaction and protein self‐assembling behavior. Despite efforts to decipher the exact structure and the behavior‐modifying effects of ultrasound on proteins, our current understanding of these aspects remains limited. The limitation arises from the complexity of both phenomena. Ultrasound produces multiple chemical, mechanical, and thermal effects in aqueous media. Proteins are dynamic molecules with diverse complexation mechanisms. This review provides an exhaustive analysis of the progress made in better understanding the role of ultrasound in protein complexation. It describes in detail how ultrasound affects an aqueous environment and the impact of each effect separately and when combined with the protein structure and fold, the protein‐protein interaction, and finally the protein self‐assembly. It specifically focuses on modifying role of ultrasound in amyloid self‐assembly, where the latter is associated with multiple neurodegenerative disorders.

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Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review

Cited by 43 publications

References 74 publications

Developments in Plant Proteins Production for Meat and Fish Analogues

Developments in Plant Proteins Production for Meat and Fish Analogues

Sustainable plant protein: an up-to-date overview of sources, extraction techniques and utilization

Effects of sound energy on proteins and their complexes

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