A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing

doi:10.7506/spkx1002-6630-201515048

Abstract

Abstract:

Food proteins are considered as nutritional compounds and are also essentially important for the food industry
because of its physicochemical and functional properties. High-intensity ultrasound (HIU) is an emerging technology and
has great potential in food protein processing. This paper reviews the progress made in the past 10 years in applying HIU to
modify food proteins with respect to the basic principle of HIU, and its effects on the structures, gelation properties, particle
sizes, viscosity, solubility, turbidity, emulsifying properties and forming properties of food proteins as well as protein
reaction, extraction and sensory quality.

Key words: high-intensity ultrasound, food, protein, functional property

CLC Number:

TS201.21

HU Hao, HU Tan, XU Qi, WANG Teng, WANG Kexing, XU Xiaoyun, PAN Siyi. A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201515048.

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A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing

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