Ultrasound processing for enhanced digestibility of plant proteins

Abstract

Many consumers are replacing protein-rich animal-derived foods like meat, seafood, egg, and dairy products with plant-based alternatives in their diet for animal welfare, environmental, and human health reasons. High-intensity ultrasound processing is an energy-efficient technology that can be used to modify food products physically and chemically. It can be used to enhance the extraction, functionality, and sensory attributes of plant proteins, as well as to improve their digestibility. The use of high-intensity ultrasound in the processing of plant-derived proteins is reviewed, with an emphasis on its impact on their digestibility. The underlying mechanisms of action of sonication are highlighted, and its ability to enhance the digestibility of proteins from various plant sources is discussed, including cereals, pseudocereals, legumes, oilseeds, and green leaves. Challenges associated with the utilization of ultrasonic processing of plant proteins are also reviewed. The high-intensity fluctuating pressure waves generated during ultrasonication can increase protein digestibility through various mechanisms, including increasing its release from plant structures, disrupting protein aggregates, and altering protein structure. In general, ultrasonication can modify the primary, secondary, tertiary, and quaternary structures of proteins. This transformation can enhance the digestibility of plant proteins by exposing active hydrolytic sites, thus facilitating their breakdown by digestive enzymes. Moreover, the disruption of anti-nutritional compounds during ultrasonication can result in enhanced protein digestibility. These high-intensity ultrasound treatments can be used to improve the digestibility of plant proteins, thereby improving their nutritional profile.