Higuera-Barraza O A, Del Toro-Sanchez C L, Ruiz-Cruz S, Márquez-Ríos E
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Hermosillo 83000, Sonora, Mexico.
Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Sonora, Mexico.
Ultrason Sonochem. 2016 Jul;31:558-62. doi: 10.1016/j.ultsonch.2016.02.007. Epub 2016 Feb 4.
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.
近年来，高能超声已被用作一种替代方法，以改善各种蛋白质的功能特性，例如来自牛奶、鸡蛋、大豆和家禽的蛋白质。实施这项技术的益处取决于蛋白质来源的固有特性、超声的强度和振幅，以及pH值、温度、离子强度、时间，以及所有对蛋白质物理化学性质有影响的变量。因此，有必要为每种类型的食品确定最佳条件。超声的使用是食品技术中一种有前景的技术，对环境影响较小，因此已被称为绿色技术。因此，本综述重点关注高能超声在食品中的应用；其对蛋白质功能特性的影响；以及频率、时间、振幅、温度和蛋白质浓度等不同条件如何影响功能特性。
