Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review

Abstract

Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen–deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.

Keywords:

• Ultrasonic treatment
• protein structure and function
• glycosylated modification
• biological mass spectrometry

Acknowledgments

The authors thank the National Natural Science Foundation of China (No. 41807364), the National Natural Science Foundation of China (No. 31701608), the Sichuan Agricultural University 2019 College Students Innovation Training Program (No. 201910626137), the Education Department of Sichuan Province major project (No. 17ZB0338) and the Seedling Project of Sichuan Science and Technology Department (No. 2018125) for financial support.

Disclosure statement

No potential conflict of interest was reported by the authors.

Correction Statement

This article has been republished with minor changes. These changes do not impact the academic content of the article.