Improving Functional Properties of Food Proteins by Using High Intensity Ultrasonication Technology

Suwimon Ariyaprakai

Authors

Suwimon Ariyaprakai Department of Food Biotechnology, Faculty of Biotechnology, Assumption University, Bangkok, Thailand

Keywords:

High intensity ultrasonication, Food proteins, Emulsifier, Emulsion, Foam, Gel

Abstract

High intensity ultrasonic wave has recently been used to enhance functional properties of food proteins by improving its solubility, water holding or oil holding capacity, gelation properties, emulsifier properties as well as foaming and emulsion stabilization abilities. Functional properties of various plant and animal proteins, such as those from beans, grains, seeds, milk, eggs, and meat, have been improved by high intensity ultrasonication. High intensity ultrasonic wave creates high shear force that disrupts protein aggregation and modifies protein particle sizes, molecular sizes and surface properties, including surface hydrophobicity, surface charges and free sulfide groups. These lead in turn to altered intramolecular interactions within protein molecules and intermolecular interactions between protein-protein molecules and between protein-water molecules in foods. Ultrasonic power, sonication time, temperature and pH have been noted to influence the modification of protein structures and properties. This article provides detailed information on the utilization of high intensity ultrasonic wave to modify proteins from different sources. These will be useful information for future application of this technology in food industry.

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