INFLUENCE OF ULTRASOUND ON THE FUNCTIONAL PROPERTIES OF PLANT PROTEINS. REVIEW OF THE SUBJECT FIELD
UDC 664
Abstract
Introduction. Due to the increased interest of consumers in vegetarianism, plant proteins have become the focus of attention of the scientific community, the study of which is aimed at improving their nutritional and functional properties. The purpose of the article is to review the results of scientific research on the effect of ultrasonic technology on the physicochemical and functional properties of plant proteins.
Materials and methods. A search for scientific literature in Englishb and Russian on the study of the influence of ultrasonic technologies on the physicochemical and functional properties of plant proteins was carried out in the bibliographic databases "Scopus", "Web of Science", as well as other sources. The period 2010–2023 was adopted as the time frame for the review of scientific publications. When performing the work, scientific methods were used: searching and screening scientific literature, extracting data, analyzing, systematizing and summarizing them.
Results and its discussion. Numerous scientific studies have shown that ultrasound can cause significant changes in plant proteins, including denaturation and modification of their structures. These modifications can lead to improvements in the functional properties of proteins, such as water holding capacity, solubility, and viscosity. High-intensity ultrasound technology opens up great prospects for modifying the physicochemical properties of plant proteins. This method offers benefits such as energy efficiency, shorter processing times, and reduced or eliminated use of organic solvents. However, the use of high-intensity ultrasound in the processing of plant proteins also has certain disadvantages, including protein denaturation, the need for specialized equipment, and limitations in widespread industrial use.
Conclusions. Ultrasound is a promising technology for the modification of plant proteins, opening new opportunities for the development of innovative food ingredients and food products. The materials of this scientific review can be used for further research and practical application of ultrasound in the food industry for the effective use of plant proteins.
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