Effects of high-energy ultrasound on the functional properties of proteins

O. A. Higuera-Barraza, C. L. Del Toro-Sanchez, S. Ruiz-Cruz, E. Márquez-Ríos*

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

130 Citas (Scopus)


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.

Idioma originalInglés
Páginas (desde-hasta)558-562
Número de páginas5
PublicaciónUltrasonics Sonochemistry
EstadoPublicada - jul 2016

Nota bibliográfica

Publisher Copyright:
© 2016 Elsevier B.V. All rights reserved.


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