Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Background: Protein-rich foods supply the human body with energy and nutrients. Several methods have been applied for modifying the characteristics of various protein-based food matrices by altering food component interactions. Among these methods, ultrasound has received a great deal of interest since it is considered to be a promising and environmentally friendly technology.Scope and approach: The effects of ultrasound on the covalent and noncovalent interactions of proteins with other dietary components in protein-based food matrices were discussed. The techniques for analyzing these inter-action transformations and their effects on matrix characteristics were also summarized. Finally, this review examined the benefits and drawbacks of the latest literature.Key findings: The response to ultrasound varied between proteins separated from food and those found in the food system, as well as different food types. Along with protein structure, the importance of food component in-teractions should also be emphasized, which are closely related to matrix properties.Conclusions: The review revealed that the sonophysical and sonochemical properties of ultrasound enhanced noncovalent and covalent interactions of proteins with other dietary components. Ultrasound is often applied before the production of final products. In this regard, the addition order of various components will also alter the effect of ultrasound on the food-ingredient interactions. Thus, it is critical to examine these changes using advanced technologies, especially large amplitude oscillatory shear. Further study regarding the sonochemical activity impact on the covalent forces of complex protein matrixes is needed along with building large-scale manufacturing equipment.

Automated summary

This article discusses the effects of ultrasound on the interactions between proteins and other dietary components in protein-based food matrices, as well as the techniques for analyzing these interaction transformations and their effects on matrix characteristics. The study found that the response to ultrasound varied depending on the source of proteins and the type of food, and emphasized the importance of food component interactions in relation to matrix properties.