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Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation
Rassoul Mozafarpour1, Arash Koocheki1, Mahmood Alizadeh Sani2
1Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Advances in Colloid and Interface Science
|October 1, 2022
Summary
High-intensity ultrasound (HIU) enhances protein functionality for improved colloidal delivery systems. This non-thermal method modifies protein structure, increasing solubility and flexibility for better emulsifying and gelling properties.
Area of Science:
- Food Science and Technology
- Biochemistry
- Materials Science
Background:
- Proteins are amphiphilic polymers with valuable emulsifying, gelling, and structure-forming properties.
- Their application in colloidal delivery systems is often limited by poor water-solubility, aggregation, and low surface activity.
- Physicochemical modification is crucial to enhance protein technofunctional characteristics.
Purpose of the Study:
- To review the impact of high-intensity ultrasound (HIU) on protein properties.
- To assess how HIU influences protein-based colloidal delivery systems.
- To highlight the potential of HIU as a non-thermal modification method for proteins.
Main Methods:
- Review of existing literature on high-intensity ultrasound (sonication) applications in protein modification.
- Analysis of studies investigating changes in protein molecular characteristics (size, charge, hydrophobicity, flexibility, solubility, sulfhydryl groups, disulfide bonds).
- Evaluation of the influence of sonication on protein functional properties (emulsifying, foaming, gelling, encapsulation).
Main Results:
- High-intensity ultrasound significantly alters the molecular and structural properties of proteins.
- Sonication increases protein solubility, flexibility, and surface hydrophobicity.
- These modifications enhance the functional performance of proteins in forming colloidal delivery systems.
Conclusions:
- High-intensity ultrasound is an effective non-thermal method for improving protein technofunctional properties.
- HIU treatment enhances protein suitability for creating advanced colloidal delivery systems.
- Further research into HIU applications can unlock novel uses for proteins in various industries.
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