Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics
Yang Wang, Jiarui Liu, Zhaoli Zhang, Xiangren Meng, Tingxuan Yang, Wangbin Shi +2 more
Foods
Abstract
The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
ultrasonication promotes enzymolytic efficiency of cereal proteins
“In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs.”
ultrasonication enhances in vitro digestibility of cereal proteins
“Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment.”
ultrasonication improves solubility, emulsibility, and foamability of cereal proteins
“Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sul...”