Cereal Proteins Research Articles

Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel

Mixing surimi/plant proteins to reduce animal proteins is considered as an effective way to improve the sustainable production of surimi-based products. The effect of partial substitution (10%∼50%, plant proteins/surimi proteins ratio) of surimi proteins by plant proteins (wheat protein, soybean protein, rice protein, and pea protein) on the properties of the composite gels were investigated. The replacement caused the reductions in gel strength and whiteness. There was a slight increase in water holding capacity (WHC) of mixed gels made from soy or pea protein, but decrease in the cereal protein group. E-nose investigations revealed that the reactions to the W5S and W1W sensors caused the scent profiles to shift dramatically as the replacement amount increased. Organoleptic inspection revealed the substitution ratios of wheat protein, soy protein, rice protein, and pea protein to achieve the sensorial rejection were 30%, 40%, 30%, and 40%, respectively. LF-NMR and MRI showed the cereal proteins increased the T22 relaxation time, while the legume proteins caused a reduction. The mixed gels contained all the essential amino acid, and the digestibility in the wheat protein groups was the highest. These results proved an elaborate formulation can achieve balanced sensory and nutritional attributes in surimi gelled foods.

Improved flame retardancy and mechanical properties of bacterial cellulose fabrics via solvent exchange and entrapment of zein and gluten

This study aimed to improve the flame retardancy and mechanical properties of bacterial cellulose (BC) by introducing cereal proteins, namely zein and gluten. The production conditions were determined by observing residual masses of samples at 1000 ℃ using thermogravimetric analysis (TGA). According to the TGA results, the optimized production conditions for the BCs with zein and gluten were combined solvent exchange and entrapment of 20 weight% (wt.%) of zein, and entrapment of 40 wt.% of gluten, respectively. Surface characterization of BC prepared with zein and gluten under the optimal conditions confirmed that the cereal proteins were incorporated into the BC nanostructures via solvent exchange and/or entrapment and the original chemical and crystal structures of BC were not significantly changed. Limiting oxygen index (LOI) analysis confirmed that cereal proteins improved the flame retardancy of BC. In particular, the LOI of BC entrapped with gluten was 50%, which was better than that of cowhide leather. Char morphology analysis confirmed that the as-produced BCs with cereal proteins exhibited condensed-phase flame-retardant mechanism by forming intumescent chars. Analysis of the mechanical properties confirmed that compared with cowhide leather, as-produced BCs with cereal proteins possessed high tensile strength and dimensional stability, making them suitable leather substitutes.

Urinary opioid peptides in children with autism spectrum disorders. A Pilot Study

BACKGROUND: Circulating β-casomorphins (BCM) and gluten exorphins (GE), which are exogenous opioid peptides originating from bovine milk protein casein and cereal protein gluten, respectively, have been proposed as potential trigger factor to symptoms observed in children with autism. OBJECTIVE: Given the debate surrounding the detectability of these opioid peptides in body fluids, particularly using highly sensitive and specific mass spectrometry (HPLC-MS) techniques, we aimed to investigate their presence in urine samples of autistic subjects. METHODS: We employed an HPLC-MS method for peptide detection. RESULTS: The presence of several BCMs and GEs in the urine of both autistic children (ASD) and healthy controls (HC) was documented. The detection of dietary opioid peptides even at very low concentrations underscores the sensitivity of this novel HPLC-MS method. BCM-8 was more often detected in the ASD group compared to the HC group. A higher prevalence of gastrointestinal (GI) symptoms were also observed in the ASD group. CONCLUSIONS: This pilot study supports the presence of BCMs and GEs in urine samples in subjects with autism as well as healthy controls which was the main goal of this pilot study. Prolonged exposure to bovine BCMs and GEs may play a role in the manifestation of core and GI symptoms in subgroups of autism. Further research is warranted to investigate this phenomenon thoroughly.

Genomic identification of expressed globulin storage proteins in oat.

Oats, a highly nutritious cereal known for their health benefits, contain various macromolecules of significant biological value, including abundant and highly digestible proteins. Despite their importance, oat proteins have not been extensively studied. Here, we present a complete set of the expressed globulins genes, which code for the main storage protein in oats as well as their chromosomal positions. Published expressed sequence tags for globulins were used as queries in the Sang oat genome. In addition, globulin proteins were fractionated from oat flour by solvent extraction based on differential solubility with other classes of cereal proteins. The protein fractions were separated by gel electrophoresis and analyzed by tandem mass spectrometry to confirm their identity and expression in seed. In total 32 globulin gene sequences were identified on the oat genome. Out of these, the expression on RNA level could be confirmed and 27 were also detected as expressed proteins by MS. Our results provide the most extensive set of salt-soluble oat globulin sequences to date, paving the way for further understanding their implications for human nutrition. In addition, a simple methodology to fractionate oat proteins is presented.

Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China

High-molecular-weight glutenin subunits (HMW-GS) are an important component of total cereal proteins in wheat. It is closely related to the processing quality of flour. Here, we analyzed allelic variations at the Glu-1 locus in 163 wheat accessions from Hubei Province, China with SDS-PAGE. Among the 15 alleles detected, alleles 1, 7+8, and 2+12 were the major alleles, and 7, 6+8, and 2+10 were rare alleles. The breeding lines had higher genetic diversity than the commercial varieties. Alleles 7 and 6+8 significantly reduced the grain protein content and wet gluten content of wheat. The “1, 7+9, 5+10” and “1, 14+15, and 2+12” allelic combinations significantly increased the grain protein content, hardness index, test weight, and wet gluten content of wheat. Alleles 7+9, 14+15, and 5+10 were identified as alleles related to high wheat quality. The “1, 7, 5+10”, “1, 6+8, 5+10”, “null, 7+9, 2+12”, “1, 14+15, 2+12”, and “1, 7+9, 5+10” allelic combinations had greater effects on wheat grain quality traits. These results demonstrate the effects of HMW-GS on wheat grain quality traits and provide a reference for the genetic improvement of wheat quality.

Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough

Whole wheat bread has high nutritional value, but it is characterized by inferior quality and a high glycemic index. Studies have shown that the addition of exogenous protein can improve bread quality. The aim of this study was to determine how different protein combinations (gluten + other cereal proteins) alter dough properties. Based on these properties, we inferred the interactions of the major components (protein, starch, and water) and analyzed their effects on baking quality and starch digestibility of whole wheat bread. Alterations in mixing characteristics, rheological characteristics, and scanning electron microscopy images showed that the addition of large amounts of gluten strengthened the gluten network, whereas the addition of highland barley protein had little effect, and other added proteins caused damage. The addition of gluten improved bread quality tremendously, while the addition of other proteins negatively affected bread quality. All protein additions significantly reduced the in vitro starch digestibility (p < 0.05), with the bread containing highland barley protein showing the lowest estimated glycemic index (76.96) and an excellent baking quality. Therefore, highland barley protein can be selected as a partial substitute for gluten in whole wheat bread.

Animal and vegetable protein intake and malnutrition in older adults: a multicohort study.

Malnutrition is a global concern in older adults, as it negatively affects morbidity and mortality. While higher animal protein intake may help prevent and treat malnutrition, it might also increase the risk of chronic diseases and death. Conversely, vegetable protein intake might have a lower anabolic effect and not be as effective to improve nutritional status. We studied whether animal and vegetable protein intake are associated with changes in nutritional status in older adults. We used pooled data from two Spanish cohorts: the Seniors-ENRICA 1 and Seniors-ENRICA 2. 2,965 community-dwelling adults aged 62-92 years. Protein intake was estimated at baseline via an electronic, validated diet history. Nutritional status was assessed at baseline and after 2.6 years with the GLIM (Global Leadership Initiative on Malnutrition) phenotypic criteria: weight loss, low body mass index, and reduced muscle mass. The odds of improvements in nutritional status were assessed with logistic regression models, extensively adjusted for potential confounders. Higher animal and vegetable protein intake were associated with improvements in nutritional status [odds ratios (95% confidence intervals) per 0.25 g/kg/day were 1.15 (1.00, 1.32) and 1.77 (1.35, 2.32), respectively]. Cereal protein intake drove most of the latter association [2.07 (1.44, 2.98)]. Replacing 0.25 g/kg/day of total animal protein, meat, or fish protein (but not dairy or egg protein) with vegetable protein was associated with improvements in nutritional status [1.54 (1.13, 2.09), 1.70 (1.20, 2.41), and 1.77 (1.18, 2.64), respectively]. Higher animal and, especially, vegetable protein intake were associated with improvements in nutritional status in older adults. Replacing total animal protein, meat, or fish protein with vegetable protein may help improve malnutrition.

Plant-Derived Proteins and Peptides as Potential Immunomodulators.

The immune response of humans may be modulated by certain biopeptides. The present study aimed to determine the immunomodulatory potential of plant-derived food proteins and hydrolysates obtained from these proteins via monocatalytic in silico hydrolysis (using ficin, stem bromelainm or pepsin (pH > 2)). The scope of this study included determinations of the profiles of select bioactivities of proteins before and after hydrolysis and computations of the frequency of occurrence of selected bioactive fragments in proteins (parameter A), frequency/relative frequency of the release of biopeptides (parameters AE, W) and the theoretical degree of hydrolysis (DHt), by means of the resources and programs available in the BIOPEP-UWM database. The immunomodulating (ImmD)/immunostimulating (ImmS) peptides deposited in the database were characterized as well (ProtParam tool). Among the analyzed proteins of cereals and legumes, the best precursors of ImmD immunopeptides (YG, YGG, GLF, TPRK) turned out to be rice and garden pea proteins, whereas the best precursors of ImmS peptides appeared to be buckwheat (GVM, GFL, EAE) and broad bean (LLY, EAE) proteins. The highest number of YG sequences was released by stem bromelain upon the simulated hydrolysis of rice proteins (AE = 0.0010-0.0820, W = 0.1994-1.0000, DHt = 45-82%). However, antibacterial peptides (IAK) were released by ficin only from rice, oat, and garden pea proteins (DHt = 41-46%). Biopeptides (YG, IAK) identified in protein hydrolysates are potential immunomodulators, nutraceuticals, and components of functional food that may modulate the activity of the human immune system. Stem bromelain and ficin are also active components that are primed to release peptide immunomodulators from plant-derived food proteins.

Comprehensive amino acid composition analysis of seed storage proteins of cereals and legumes: identification and understanding of intrinsically disordered and allergenic peptides

The seed storage proteins of cereal and legumes are the primary source of amino acids which are required for sustaining the nitrogen and carbon demands during germination and growth. Humans derive most of their dietary proteins from storage proteins in form of a wide variety of foods, for consumption. The amino acid content of most of these proteins is biased and the need for this biasness is not understood. The high abundance of proline, glutamine, and cysteine in cereals makes the gluten fraction viscoelastic. The cereal proteins have less charge and legume proteins have more charge on them. Their non-polar amino acid distribution has large variations. These characteristics are strongly responsible for the partial and complete unfolding of several domains of the storage proteins. Many of the storage proteins share a highly conserved structural feature within the cupin superfamily spread across all kingdoms of life. The intrinsically disordered viscoelastic proteins help in making dough which is vital for the quality of bread. Unfolded regions harbor more immunogenic sequences and cause food-related allergies and intolerance. We have discussed these properties in terms of comparison of cereal and legume storage protein sequences and allergy. Our study supports the findings that large disordered regions contain allergen-representative peptides. Interestingly, a high number of allergen-representative peptides were cleavable by digestive enzymes. Furthermore, unfolded storage proteins mimic microbial immunogens to induce a memory immune response. Results findings can be used to guide the understanding of immunological characteristics of storage proteins and may assist in treatment decisions for food allergy. Communicated by Ramaswamy H. Sarma

Response of Ryegrass to Nitrogen Fertilizer under Two Irrigation Systems

The objective of this study was evaluation the effectiveness of the some irrigation systems, and determining the best nitrogen fertilizer level and its effect on some growth characteristics and quality of Italian ryegrass seeds. A field experiment was carried out in two locations, the first is the Khan Atshan pasture station in the Karbala, and the second is the Dikkah pasture station - Khanaqin affiliated to the Forestry and Desertification Control Department - Ministry of Agriculture during the fall season 2021-2022. The experiment was carried out according to a randomized complete block design, in split plots arrangement, with three replications. The main plots included two irrigation systems (solid set sprinkler irrigation and free flow irrigation), and the sub plots included the addition of four levels of nitrogen fertilizer in the form of urea (46% N): 0, 15, 30, and 45 kg N h-1, The results showed that the solid set sprinkler irrigation system was significantly superior to the free flow irrigation system in achieving the highest average of the total chlorophyll content in the leaves 17.69 % and 9.63%, crude protein in the cereal 20.54% and 23.60 % and the percentage of carbohydrates in the cereal 13% and 14% for both experimental location, while the free flow irrigation system was significantly superior in achieving the highest mean of the flag leaf area 4.32% and 5.08% and the dry weight of the plant 13.55% and 46.67% for both location. The results also showed that increasing the added nitrogen fertilizer up to the level of 45 kg h-1 led to a significant increase in each of the flag leaf area cm2 and the total chlorophyll content in the leaves mg g-1, percentage of crude protein in cereals, dry weight of plants, percentage of ash in cereals, and percentage of carbohydrates in cereals in two experiment location.

A comparative study: Functional, thermal and digestive properties of cereal and leguminous proteins in ten crop varieties

This study aimed to investigate the processing properties of cereal and leguminous proteins for specialty or functional foods, while exploring the relationship between functional, thermal, and digestive properties for subsequent crop protein modification research. Proteins from five cereals (rye, Tartary buckwheat, wheat, oat, and common buckwheat) and five legumes (mung bean, adzuki bean, pea, lentil, and soybean) were isolated and analyzed. In addition, principal component analysis and correlation analysis were performed to demonstrate the weight and relevance of various properties, respectively. It was found that cereal proteins, had higher water holding capacity and oil absorption capacity (1.05–2.10 g/g, 2.82–4.87 g/g), while leguminous proteins had comparatively higher protein content (23.79–46.76 g/100 g), peak temperature (79.77–88.59 °C), solubility (27.71–82.03%), foaming capacity (16.44–32.86%), emulsifying activity index (42.81–48.64%), and digestibility (54.24–89.95%). Thus, cereal and leguminous proteins possessed excellent properties that could be promising material for extensive application in food industry.

Analisis Nutrisi Sereal dari Ampas Kelapa dan Ampas Susu Kedelai

Coconut pulp and soy milk pulp flour can be combined to reduce the use of wheat flour in the manufacture of cereals. The high fiber and protein content of coconut and soy milk pulp will improve the quality of cereals. The aim of this study was to obtain the mass ratio of coconut and soy milk pulp flour which produces cereals with high nutritional value. The ratio of coconut and soy milk pulp flour used was 0:100; 25:75; 50:50; 75:25; and 100:0 (w/w). Cereal quality was determined based on the value of carbohydrate, protein, fat, fiber, water, and ash content. The results showed that the protein, fat, water, and ash content met the SNI standard, while the fiber content was still higher than the maximum SNI limit. Statistically, the treatment of the ratio of coconut and soy milk pulp flour had a significant effect on all cereal quality parameters (sig. 0.00 &lt; α (0.05)). The high cereal protein content was found in all levels, namely in the range of 14.29-21.14%, while the fat content was in the range of 17.8-34.41%. The use of a 0:100 ratio produces carbohydrate content that meets SNI, which is more than 60%. The use of a combination of coconut pulp and soy milk pulp for the manufacture of cereals that needs to be developed is 25:75 (w/w), however still needs further modifications to reduce fiber content and increase the carbohydrate content.

CHALLENGES IN DIFFERENTIAL DIAGNOSIS OF COELIAC DISEASE AND GLUTEN INTOLERANCE IN CHILDREN

CHALLENGES IN DIFFERENTIAL DIAGNOSIS OF COELIAC DISEASE AND GLUTEN INTOLERANCE IN CHILDREN

RNA-seq analysis reveals an immunomodulatory peptide from highland barley activating RAW264.7 macrophages via TNF/NF-κB signaling pathway.

Highland barley (HB) is an important cereal crop distributed in the plateau region. Bioactive peptides (BAPs) derived from cereal proteins have shown biological functions. However, the knowledge of highland barley peptide (HBP) is limited. This study aims to explore the immunomodulatory activity of HBP and the relationship between immunomodulatory activity and related gene expression through RNA-seq. Firstly, HBP is isolated from protease hydrolysates of HB protein, yielding 12.04% of crude HB protein. The molecular weight of HBP is about 1702 Da analyzed by gel filtration chromatography, and HBP has a specific amino acid sequence as Gln-Pro-Gln-Gln-Pro-Phe-Pro-Gln (QPQPFPQ) analyzed by LC-MS. Besides, HBP contains 42.20% hydrophobic amino acids and 10.86% basic amino acids. Next, the immunomodulatory activity of HBP in vitro shows that HBP enhances the phagocytosis of RAW264.7 macrophages, promotes nitric oxide (NO) production and the mRNA expression of pro-inflammatory genes including tumor necrosis factor α (TNF-α), interleukin 1β (IL-1β), and inducible nitric oxide synthase (iNOS), and decreases the mRNA expression of anti-inflammatory gene, transforming growth factor β1 (TGF-β1). RNA-seq analysis reveals TNF and nuclear factor kappa B (NF-κB) pathways are upregulated, and RT-qPCR is performed to verify RNA-seq analysis. In conclusion, HBP activates RAW264.7 macrophages via TNF/NF-κB signaling pathway. HBP, as a significant immunomodulatory peptide, might be a promising resource for future functional foods.

APPLICATION OF TWO-DIMENSIONAL ELECTROPHORESIS AND MASS SPECTROMETRY FOR THE DETECTION OF ALLERGENS IN SELECTED VARIETIES OF WHEAT, OATS AND BUCKWHEAT

The number of people suffering from food allergies and intolerances has been increasing in recent years and cereal proteins are the most common food allergens. Pseudocereals represent perspective alternative in nutrition with a positive effect on the human body. The aim of the work was to analyze the proteome of selected varieties of wheat (Triticum aestivum L.), oats (Avena sativa) and buckwheat (Fagopyrum esculentum Moench.) using two-dimensional electrophoresis (2DE) and mass spectrometry in order to detect the presence of potentially allergenic proteins. Using the PDQuest program, 221 protein spots ranging from 4.13 to 9.89 µl with experimental molecular weights from 12.42 kDa to 140 kDa were quantified in 2DE gels of wheat. In the oat sample, 168 protein spots were quantified in the range pI of 4.02 to 9.93 and an experimental molecular weight of 14.81 kDa to 67.96 kDa. Buckwheat proteins were separated on a 2DE gel into 208 protein spots in the 3 to 9.83 pI region with an experimental molecular weight of 10.10 kDa to 115 kDa. By comparing the data with the Allergome database, allergens Tri and 26, Tri and 33, Tri and 36, Tri and alpha Gliadin, Tri and 20 were detected in wheat, Ave s 11S allergens in oats and Fag e 1 allergen in buckwheat. 2DE together with mass spectrometry have been shown to be suitable and sensitive methods for the detection of allergens in food crops.

A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta

Relevance. Celiac disease is a disease of intolerance to cereal proteins (gluten). For patients with celiac disease, it is necessary to create special types of cereal products from raw materials that do not contain gluten. For gluten-free products, flour is a key raw material component, so technology is focused on the selection of flour. In this regard, the creation of gluten-free pasta based on domestic vegetable raw materials, in particular corn and buckwheat flour, will create products aimed at preserving and improving the health of the population.Material and methods. Corn and buckwheat flour were used for the experiments. The main indicators characterizing the quality and value of buckwheat and corn flour are standard physico-chemical and organoleptic, as well as indicators characterizing nutritional value.Results. Corn flour and buckwheat flour obtained by grinding corn grains of the domestic Budan 237 variety and buckwheat of the Shortandinskaya 3 variety were used. The organoleptic, physico-chemical parameters and chemical composition of corn and buckwheat flour were determined to justify the feasibility of using grain processing products in the technology of gluten-free pasta.

The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions

Prolamins (gliadin-related proteins) are cereal proteins which are a source of polypeptides that are toxic to people showing intolerance or allergy to gluten. Therefore, serious safety concerns regarding occasional and routine beer consumption emerge due to the presence of immunoreactive amino acid sequences of cereal origin that remain in the final product. The aim of the study was to investigate the presence of prolamins and gluten in samples of beers (72 commercially available beverages) produced in Central Europe. A competitive ELISA and immunoblotting methods were applied to analyze the presence and concentration of immunoreactive proteins/peptides. Gluten level in the studied beers ranged from 10 to over 6000 mg/kg. Approximately 30% beers could be regarded as gluten-free, around 40% were very low gluten and only 25% beers contained considerable amounts of gluten. The highest level of prolamin content was detected in wheat beers. We demonstrated that these high concentrations of prolamins are probably derived from residues of non-degraded wheat gliadins.

Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(−)-Epigallo-Catechin 3-Gallate Conjugates

It is essential to understand the mechanism of action of ultrasound synergistic free radical oxidation to promote covalent reactions between proteins and polyphenols. (-)-epigallo-catechin 3-gallate (EGCG) with rich bioactivity could be used to increase the functional properties of cereal protein-gliadin (GL). This study systematically explored the role of ultrasound treatment (US) on the binding mechanisms of GL and EGCG. Electrophoresis and high-performance liquid chromatography (HPLC) confirmed the greater molecular mass of the covalent complexes in the ultrasound environment. Quantitative analysis by the phenol content revealed that the ultrasound environment increased the EGCG content in the covalent complex by 15.08 mg/g of protein. The changes in the spatial structure of the proteins were indicated by Fourier infrared and ultraviolet spectroscopy. Additionally, scanning electron microscopy (SEM) and atomic force microscopy (AFM) found that US disrupted the aggregation of GL and the clustered structure of the covalent complexes. The results demonstrated that the water solubility of ultrasonic conjugates was significantly increased by 8.8-64.19%, the digestion rate was more efficient, and the radical scavenging capacity was twice that of GL. This research contributes to the theoretical basis for broadening the application of polyphenols in modifying protein.

Supplementation of Cereal Proteins with Amino Acids: V. Effect of Supplementing Lime-Treated Corn with Different Levels of Lysine, Tryptophan and Isoleucine on the Nitrogen Retention of Young Children

A lime-treated corn diet was supplemented with two levels each of lysine and of tryptophan, as well as two levels of isoleucine with a constant lysine and tryptophan supplement. Comparison of corn protein with the FAO reference protein indicates tryptophan to be the first limiting amino acid and lysine the second. In 18 3-day balance periods in two children lysine supplementation alone somewhat improved nitrogen balance, but tryptophan addition had no effect. Analysis of 12 3-day balance periods in 4 children indicated that the addition of lysine to give 180 mg/g N in the diet (0.30% l-lysine·HCl) and of tryptophan to a total of 75 mg/ g N (0.28% dl-tryptophan) approximately doubled the percentage of nitrogen retention compared with the results when the basal diet was fed. Increasing the lysine to 270 mg/g N (0.56% l-lysine·HCl) or the tryptophan to 90 mg/g N (0.35% dl-tryptophan) either singly or together, did not improve significantly the nitrogen balance compared with that obtained with these amino acids at the lower levels of supplementation. The addition of isoleucine to 270 mg/g N (0.45% dl-isoleucine) to the 270 mg lysine/g N plus 25 mg tryptophan/g N resulted in a slightly higher nitrogen balance. The addition of isoleucine to a level of 225 mg/g N gave an intermediate value for nitrogen retention. None of the amino acid combinations used to supplement corn-masa resulted in as high nitrogen retention as those obtained from feeding isonitrogenous levels of milk. The variable results with supplementation of different cereals with essential amino acids to the level in the FAO reference protein provide further evidence that reference amino acid patterns should include both upper and lower limits for the amount of each amino acid per gram of nitrogen and specify the range of protein intake over which they apply.

Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics

It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community's interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry.