Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review
Sajad Shokri, Fardin Javanmardi, Mehrdad Mohammadi, Amin Mousavi Khaneghah
Ultrasonics Sonochemistry
Abstract
Techno-functional properties of proteins, including foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation, are known to play an important role in food processing technologies and be considered significant contributors in the development of new food products. In recent years, research has proven that ultra-sonication can influence the techno-functional properties of proteins through modification of their molecular structure. In this study, Scopus, Web of Science, PubMed, Google Scholar, ProQuest, and FSTA (Food Science and Technology Abstracts) databases were searched to find all related articles from 2000 to 2021. The results showed that the improving effects of ultrasound on each of the functional properties of proteins is entirely dependent on the ultrasound conditions and the type of ultrasound-treated protein. The results of functional parameters of milk proteins also showed that ultrasound could modify these properties. However, further studies are required to reach conclusive results that permit the employment of ultrasound to improve the techno-functional properties of milk proteins.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Ultrasound can modify techno-functional properties of milk proteins
“The results of functional parameters of milk proteins also showed that ultrasound could modify these properties.”
Ultrasound improves foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation of milk proteins
“The results showed that the improving effects of ultrasound on each of the functional properties of proteins is entirely dependent on the ultrasound conditions and the type of ultrasound-treated prote...”