ArticleUltrasonics sonochemistry2021
Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis).
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Strategic Modification of Scallop Mantle Protein Isolates via Alkaline Extraction: Resource Utilization of Biological Waste.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation.Journal of food science · 2026Article
- Improving foaming properties of fish gelatin by neutral protease and gum arabic.NPJ science of food · 2026Article
- Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough.Foods (Basel, Switzerland) · 2026Article
- Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Foods (Basel, Switzerland) · 2025Article
- Optimization of Ultrasound-Assisted Extraction Process for Silkworm (Molecules (Basel, Switzerland) · 2025Article
- Studies on the Structure and Properties of Ultrasound-Assisted Enzymatic Digestion of Collagen Peptides Derived fromFoods (Basel, Switzerland) · 2025Article
- Study on the antioxidant and antiosteoporotic activities of the oyster peptides prepared by ultrasound-assisted enzymatic hydrolysis.Ultrasonics sonochemistry · 2025Article
- Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin.Food chemistry: X · 2025Article
- Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure.Ultrasonics sonochemistry · 2024Article
- Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties.Ultrasonics sonochemistry · 2024Review
- Spectroscopic and Molecular Docking Studies on the Influence of Inulin on the Interaction of Sophoricoside with Whey Protein Concentrate.Foods (Basel, Switzerland) · 2024Article
- Effects of High-Pressure Homogenization on the Structure and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- The Effect of Ultrasound Treatment on the Structural and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates.Food chemistry: X · 2024Article
- Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
- Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone (Food chemistry: X · 2023Article
- Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Food chemistry: X · 2023Article
- Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
Funding
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Abstract
In this study, scallop mantle protein was treated by ultrasound at different powers, and then analyzed by ANS fluorescent probes, circular dichroism spectroscopy, endogenous fluorescence spectrum, DNTB colorimetry and in-vitro digestion model to elucidate the structure-function relationship. The results indicated that ultrasound can significantly affect the secondary structure of scallop mantle protein like enhancing hydrophobicity, lowering the particle size, increasing the relative contents of α-helix and decreasing contents of β-pleated sheet, β-turn and random coil, as well as altering intrinsic fluorescence intensity with blue shift of maximum fluorescence peak. But ultrasound had no effect on its primary structure. Moreover, the functions of scallop mantle protein were regulated by modifying its structures by ultrasound. Specifically, the protein had the highest performance in foaming property and in-vitro digestibility under ultrasonic power of 100 W, oil binding capacity under 100 W, water binding capacity under 300 W, solubility and emulsification capacity under 400 W, and emulsion stability under 600 W. These results prove ultrasonic treatment has the potential to effectively improve functional properties and quality of scallop mantle protein, benefiting in comprehensive utilization of scallop mantles.
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