| Literature DB >> 26964983 |
O A Higuera-Barraza1, C L Del Toro-Sanchez1, S Ruiz-Cruz2, E Márquez-Ríos3.
Abstract
In recent years, high-energy ultrasound has been used as an alternative to improve the functional properties of various proteins, such as from milk, eggs, soy and poultry. The benefits of implementing this technology depend on the inherent characteristics of the protein source and the intensity and amplitude of the ultrasound, as well as on the pH, temperature, ionic strength, time, and all of the variables that have an effect on the physicochemical properties of proteins. Therefore, it is necessary to establish the optimal conditions for each type of food. The use of ultrasound is a promising technique in food technology with a low impact on the environment, and it has thus become known as a green technology. Therefore, this review focuses on the application of high-energy ultrasound to food; its effects on the functional properties of proteins; and how different conditions such as the frequency, time, amplitude, temperature, and protein concentration affect the functional properties.Keywords: Functional Quality of Protein; Ultrasound
Mesh：
Substances：
Year: 2016 PMID： 26964983 DOI： 10.1016/j.ultsonch.2016.02.007
Source DB: PubMed Journal: Ultrason Sonochem ISSN： 1350-4177 Impact factor: 7.491