Food Hydrocolloids· 2025Q1
Ultrasound-induced changes in the structure and functionality of starch and protein
- 36citations
- Q1SCImago
- 2025year
Short summary
Ultrasound processing modifies starch and protein in plant foods by disrupting granules and altering molecular structures, enhancing properties like solubility and viscosity, but excessive treatment can degrade them.
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Key points
- Ultrasound disrupts starch granules, enhancing swelling power, solubility, and thermal stability.
- Excessive ultrasound can damage starch granules and degrade crystalline regions.
- Ultrasound alters protein structure by breaking interactions and unfolding chains, improving solubility and emulsification.
- Over-exposure to ultrasound may induce oxidative modifications that reduce protein functionality.
- Ultrasound influences starch-protein interactions, affecting glycation, solubility, and textural properties.
AI-generated from the title and abstract; the full text is not read.
Abstract
Ultrasound technology is an emerging sustainable processing method that modifies the composition, structure, and functional properties of starch and protein in plant food through its chemical and thermo-mechanical effects. The cavitation effect generated by ultrasound disrupts starch granules and affects molecular reorganisation, thereby enhancing swelling power, solubility, thermal stability, pasting viscosity, gelation and retrogradation. However, excessive ultrasound treatment can damage granules and degrade crystalline regions, diminishing relative structures and properties. Similarly, ultrasound alters protein structures by breaking molecular interactions, partially unfolding peptide chains and modulating aggregation behaviour. While cavitation improves protein solubility, surface hydrophobicity, emulsification, foaming and gelation properties, excessive ultrasound exposure may induce oxidative modifications that reduce protein functionality. Furthermore, ultrasound affects starch–protein interactions by either enhancing or reducing glycation reactions, and influences solubility, thermal stability, foaming capacity, gel formation, and textural properties. The manuscript provides a critical analysis of the current knowledge on the dual effects of ultrasonication on isolated starch and protein or in-situ in food systems, facilitating the development of improved starch-protein ingredients tailored for food industry applications.
The authors' abstract, as published at the source. Food Hydrocolloids, 2025 · DOI ↗
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Field: Nutrition and Dietetics
Nutrition and DieteticsNursing