Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Ultrasound-Modified Protein-Based Colloidal Particles: Interfacial Activity, Gelation Properties, and Encapsulation Efficiency Publisher Pubmed



Mozafarpour R1 ; Koocheki A1 ; Sani MA2 ; Mcclements DJ3 ; Mehr HM1
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
  2. 2. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Food Science, University of Massachusetts Amherst, Amherst, 01003, MA, United States

Source: Advances in Colloid and Interface Science Published:2022


Abstract

Proteins are natural amphiphilic polymers that often have good emulsifying, gelling, and structure forming properties. Consequently, they can be used to assemble protein-based colloidal delivery systems for bioactive agents, such as nanoemulsions, protein nanoparticles, or microgels. However, the functional performance of some proteins is limited because of their poor water-solubility, a tendency to aggregate, and or low surface activity, which limits their application for this purpose. Therefore, physicochemical modification is often necessary to improve their technofunctional characteristics. High-intensity ultrasound (HIU) is a non-thermal processing method that has considerable potential for the modification of the structural, physicochemical, and functional properties of proteins. In this article, we review the impact of sonication on the properties of proteins, including their size, charge, surface hydrophobicity, flexibility, solubility, free sulfhydryl groups, and disulfide bond formation. In addition, the influence of sonication on the emulsifying, foaming, gelling, and encapsulation properties of proteins is reviewed. Previous studies show that high-intensity ultrasound treatments have a strong influence on the molecular characteristics of proteins (increasing their solubility, flexibility, and functionality), which improves their ability to form colloidal delivery systems. © 2022
Related Docs
1. Grass Pea Protein As an Emerging Source of Sustainable Plant Proteins: Structure, Modification, Functionality, and Applications, Food Bioscience (2024)
2. Recent Progress in the Application of Plant-Based Colloidal Drug Delivery Systems in the Pharmaceutical Sciences, Advances in Colloid and Interface Science (2022)
3. Evaluation of Polyvinyl Pyrrolidone Nanofibers for Encapsulation, Protection, and Release of Curcumin: Impact on in Vitro Bioavailability, Journal of Molecular Liquids (2024)
4. Value-Added Utilization of Fruit and Vegetable Processing By-Products for the Manufacture of Biodegradable Food Packaging Films, Food Chemistry (2023)
5. Advances in Plant Gum Polysaccharides; Sources, Techno-Functional Properties, and Applications in the Food Industry - a Review, International Journal of Biological Macromolecules (2022)
Experts (# of related papers)
Ebrahim Molaee-Aghaee (1)
Keyhan Mohammadi (1)