The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates

Abstract

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Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

“…A number of methods have been investigated to improve the physicochemical, functional and physiological properties of protein, including pulsed electric fields, high pressure homogenization and ultrasound pre-treatment (Iucci, Patrignani, Vallicelli, Guerzoni, & Lanciotti, 2007;Li, Chen, & Mo, 2007;O'Sullivan, Park, & Beevers, 2016). Ultrasound is an acoustic wave with a frequency greater than 20 kHz, the frequency is above the human hearing threshold.…”

Ultrasound‐induced changes in physical and functional properties of whey proteins

“…With growing demand for functional agents in various food products, the application of high‐intensity ultrasound to modify certain functional properties of whey proteins as an alternative to traditional methods is a hot topic of study in food science technologies. Up to now, several studies (Hu et al ., ,b, ; Jambrak et al ., ; Sun et al ., ; Zhang et al ., ; O'Sullivan et al ., ; Xiong et al ., ; Zhou et al ., ) have shown that high‐intensity ultrasound can change physical and functional properties of several food proteins, including increasing surface hydrophobicity, emulsifying activity, emulsion stability and protein solubility, reducing viscosity, and improving gelling properties and foaming capacity. Therefore, we hypothesise that high‐intensity ultrasound has similar positive effects on WPI proteins.…”

Physical properties of emulsion gels formulated with sonicated soy protein isolate

“…A significantly reduced oil droplet size was observed in the EG formulated with sonicated SPI dispersions ( P < 0.05), except for the EG7. As previously discussed ultrasound can help in the unfolding of the protein increasing its OBC and also enhancing protein adsorption at the oil‐water interface (Damodaran & Razumovsky, ), reducing the interfacial tension and thus improving the emulsification process with the ultimate result of decreasing droplet sizes (O'Sullivan et al ., ).…”