Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review

References

• Maphosa, Y.; Jideani, V. A. The Role of Legumes in Human Nutrition. in Functional Food-Improve Health Through Adequate Food. IntechOpen. 2017, 1, 102–121. DOI: 10.5772/intechopen.69127.
   Google Scholar
• Çakir, Ö.; Uçarli, C.; Tarhan, Ç.; Pekmez, M.; Turgut-Kara, N. Nutritional and Health Benefits of Legumes and Their Distinctive Genomic Properties. Food Sci. Technol. 2019, 39(1), 1–12. DOI: 10.1590/fst.42117.
   Web of Science ®Google Scholar
• Kamran, F.; Reddy, N. Bioactive Peptides from Legume: Functional and Nutraceutical Potential. Rad. Food Sci. 2018, 1(3), 134–149. DOI: 10.1111/1750-3841.12365.
   Google Scholar
• Dhanabalan, V.; Xavier, M.; Murthy, L. N.; Asha, K. K.; Balange, A. K.; Nayak, B. B. Evaluation of Physicochemical and Functional Properties of Spray‐dried Protein Hydrolysate from Non‐penaeid Shrimp (Acetes Indicus). J. Sci. Food Agric. 2020, 100(1), 50–58. DOI: 10.1002/jsfa.9992.
   PubMed Web of Science ®Google Scholar
• Gupta, N.; Bhagyawant, S. S. Impact of Hydrolysis on Functional Properties, Antioxidant, ACE-I Inhibitory and Antiproliferative Activity of Cicer Arietinum and Cicer Reticulatum Hydrolysates. Nutrire. 2019, 44(1), 1–12. DOI: 10.1186/s41110-019-0095-4.
   Google Scholar
• Schlegel, K.; Sontheimer, K.; Hickisch, A.; Wani, A. A.; Eisner, P.; Schweiggert‐weisz, U. Enzymatic Hydrolysis of Lupin Protein Isolates–Changes in the Molecular Weight Distribution, Technofunctional Characteristics, and Sensory Attributes. Food Sci. Nutr. 2019, 7(8), 2747–2759. DOI: 10.1002/fsn3.1139.
   PubMed Web of Science ®Google Scholar
• Ahmed, J.; Mulla, M.; Al‐ruwaih, N.; Arfat, Y. A. Effect of High‐pressure Treatment Prior to Enzymatic Hydrolysis on Rheological, Thermal, and Antioxidant Properties of Lentil Protein Isolate. Legum. Sci. 2019, 1(1), 1–13. DOI: 10.1002/leg3.10.
   Google Scholar
• Wani, I. A.; Sogi, D. S.; Gill, B. S. Physico-Chemical and Functional Properties of Native and Hydrolysed Protein Isolates from Indian Black Gram (Phaseolus Mungo L.) Cultivars. LWT. 2015a, 60(2), 848–854. DOI: 10.1016/j.lwt.2014.10.060.
   Web of Science ®Google Scholar
• Jakubczyk, A.; Baraniak, B. Angiotensin I Converting Enzyme Inhibitory Peptides Obtained After in vitro Hydrolysis of Pea (Pisum Sativum Var. Bajka) Globulins. Biomed Res. Int. 2014, 2014, 1–8. DOI: 10.1155/2014/438459.
   Web of Science ®Google Scholar
• Halim, N. R. A.; Nsarbon, N. M. Characterization of Asian Swamp Eel (Monopterus Sp.) Protein Hydrolysate Functional Properties Prepared Using Alcalase® Enzyme. Food Res. 2020, 4(1), 207–215. DOI: 10.26656/fr.2017.4(1).205.
   Google Scholar
• Shaik, M. I.; Sarbon, N. M. A Review on Purification and Characterization of Anti-Proliferative Peptides Derived from Fish Protein Hydrolysate. Food Rev. Int. 2020, 1–21. DOI: 10.1080/87559129.2020.1812634.
   Google Scholar
• Halim, N. R. A.; Azlan, A.; Yusof, H. M.; Sarbon, N. M. Antioxidant and Anticancer Activities of Enzymatic EEL (monopterus sp) Protein Hydrolysate as Influenced by Different Molecular Weight. Biocatal. Agric. 2018, 16, 10–16. DOI: 10.1016/j.bcab.2018.06.006.
   Web of Science ®Google Scholar
• Segura-Campos, M. R.; Espinosa-García, L.; Chel-Guerrero, L. A.; Betancur-Ancona, D. A. Effect of Enzymatic Hydrolysis on Solubility, Hydrophobicity, and in vivo Digestibility in Cowpea (Vigna Unguiculata). Int. J. Food. Prop. 2012, 15(4), 770–780. DOI: 10.1080/10942912.2010.501469.
   Web of Science ®Google Scholar
• Ghribi, A. M.; Gafsi, I. M.; Sila, A.; Blecker, C.; Danthine, S.; Attia, H.; Bougatef, A.; Besbes, S., et al. Effects of Enzymatic Hydrolysis on Conformational and Functional Properties of Chickpea Protein Isolate. Food Chem. 2015a, 187, 322–330. DOI: 10.1016/j.foodchem.2015.04.109.
   PubMed Web of Science ®Google Scholar
• Wani, I. A.; Sogi, D. S.; Shivhare, U. S.; Gill, B. S. Physico-Chemical and Functional Properties of Native and Hydrolyzed Kidney Bean (Phaseolus Vulgaris L.) Protein Isolates. Food. Res. Int. 2015b, 76, 11–18. DOI: 10.1016/j.foodres.2014.08.027.
   Web of Science ®Google Scholar
• Eckert, E.; Han, J.; Swallow, K.; Tian, Z.; Jarpa‐parra, M.; Chen, L. Effects of Enzymatic Hydrolysis and Ultrafiltration on Physicochemical and Functional Properties of Faba Bean Protein. Cereal Chem. 2019, 96(4), 725–741. DOI: 10.1002/cche.10169.
   Web of Science ®Google Scholar
• Ettoumi, Y. L.; Chibane, M.; Romero, A. Emulsifying Properties of Legume Proteins at Acidic Conditions: Effect of Protein Concentration and Ionic Strength. Food Sci. Technol. 2016, 66, 260–266. DOI: 10.1016/j.lwt.2015.10.051.
   Web of Science ®Google Scholar
• Noman, A.; Xu, Y.; AL-Bukhaiti, W. Q.; Abed, S. M.; Ali, A. H.; Ramadhan, A. H.; Xia, W. Influence of Enzymatic Hydrolysis Conditions on the Degree of Hydrolysis and Functional Properties of Protein Hydrolysate Obtained from Chinese Sturgeon (Acipenser Sinensis) by Using Papain Enzyme. Process Biochem. 2018, 67, 19–28. DOI: 10.1016/j.procbio.2018.01.009.
   Web of Science ®Google Scholar
• Saallah, S.; Ishak, N. H.; Sarbon, N. M. Effect of Different Molecular Weight on the Antioxidant Activity and Physicochemical Properties of Golden Apple Snail (Ampullariidae) Protein Hydrolysates. Food Res. 2020, 4(4), 1363–1370. DOI: 10.26656/fr.2017.4(4).348.
   Google Scholar
• González-Montoya, M.; Cano-Sampedro, E.; Mora-Escobedo, R. Bioactive Peptides from Legumes as Anticancer Therapeutic Agents. Int. J. Cancer Clin. Res. 2017, 4(2), 1–10. DOI: 10.23937/2378-3419/1410081.
   Google Scholar
• Quansah, J. K.; Udenigwe, C. C.; Saalia, F. K.; Yada, R. Y. The Effect of Thermal and Ultrasonic Treatment on Amino Acid Composition, Radical Scavenging and Reducing Potential of Hydrolysates Obtained from Simulated Gastrointestinal Digestion of Cowpea Proteins. Plant Foods Hum. Nutr. 2013, 68(1), 31–38. DOI: 10.1007/s11130-013-0334-4.
   PubMed Web of Science ®Google Scholar
• Malaguti, M.; Dinelli, G.; Leoncini, E.; Bregola, V.; Bosi, S.; Cicero, A.; Hrelia, S. Bioactive Peptides in Cereals and Legumes: Agronomical, Biochemical and Clinical Aspects. Int. J. Mol. Sci. 2014, 15(11), 21120–21135. DOI: 10.3390/ijms151121120.
   PubMed Web of Science ®Google Scholar
• Xie, J.; Du, M.; Shen, M.; Wu, T.; Lin, L. Physico-Chemical Properties, Antioxidant Activities and Angiotensin-I Converting Enzyme Inhibitory of Protein Hydrolysates from Mung Bean (Vigna Radiate). Food Chem. 2019, 270(2019), 243–250. DOI: 10.1016/j.foodchem.2018.07.103.
   PubMedGoogle Scholar
• Shi, A.; Liu, H.; Liu, L.; Hu, H.; Wang, Q.; Adhikari, B. Isolation, Purification and Molecular Mechanism of a Peanut Protein-Derived ACE-Inhibitory Peptide. PLoS One. 2014, 9(10), 1–11. DOI: 10.1371/journal.pone.0111188.
   Web of Science ®Google Scholar
• Daliri, E. B. M.; Ofosu, F. K.; Chelliah, R.; Kim, J. H.; Oh, D. H. Development of a Soy Protein Hydrolysate with an Antihypertensive Effect. Int. J. Mol. Sci. 2019, 20(6), 1496. DOI: 10.3390/ijms20061496.
   PubMed Web of Science ®Google Scholar
• Noman, A.; Qixing, J.; Xu, Y.; Abed, S. M.; Obadi, M.; Ali, A. H., et al. Effects of Ultrasonic, Microwave, and Combined Ultrasonic‐microwave Pretreatments on the Enzymatic Hydrolysis Process and Protein Hydrolysate Properties Obtained from Chinese Sturgeon (Acipenser Sinensis). J. Food Biochem. 2020, 44(8), 1–13. DOI: 10.1111/jfbc.13292.
   Web of Science ®Google Scholar
• Liang, Q.; Ren, X.; Ma, H.; Li, S.; Xu, K.; Oladejo, A. O. Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates. J. Food Qual. 2017, 2017, 1–10. DOI: 10.1155/2017/2784146.
   Google Scholar
• Shaik, M. I.; Effendi, N. A.; Sarbon, N. M. Functional Properties of Sharpnose Stingray (Dasyatis Zugei) Skin Collagen by Ultrasonication Extraction as Influenced by Organic and Inorganic Acids. Biocatal Agric. Biotechnol. 2021, 35, 102103. DOI: 10.1016/j.bcab.2021.102103.
   Web of Science ®Google Scholar
• Wang, B.; Atungulu, G. G.; Khir, R.; Geng, J.; Ma, H.; Li, Y.; Wu, B. Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein. Food Biophys. 2015, 10(3), 244–252. DOI: 10.1007/s11483-014-9375-y.
   Web of Science ®Google Scholar
• Stefanović, A. B.; Jovanović, J. R.; Grbavčić, S. Ž.; Šekuljica, N. Ž.; Manojlović, V. B.; Bugarski, B. M.; Knežević-Jugović, Z. D. Impact of Ultrasound on Egg White Proteins as a Pretreatment for Functional Hydrolysates Production. Eur. Food Res. Technol. 2014, 239(6), 979–993. DOI: 10.1007/s00217-014-2295-8.
   Web of Science ®Google Scholar
• Yang, X.; Li, Y.; Li, S.; Oladejo, A. O.; Wang, Y.; Huang, S.; Zhou, C.; Wang, Y.; Mao, L.; Zhang, Y., et al. Effects of Low Power Density Multi-Frequency Ultrasound Pretreatment on the Enzymolysis and the Structure Characterization of Defatted Wheat Germ Protein. Ultrason. Sonochem. 2017, 38, 410–420. DOI: 10.1016/j.ultsonch.2017.03.001.
   PubMed Web of Science ®Google Scholar
• Shahidi, F.; Ambigaipalan, P. Bioactives from Seafood Processing By-Products. Food Chem. 2019, 3, 280–288. DOI: 10.1016/B978-0-08-100596-5.22353-6.
   Google Scholar
• Mustățea, G.; Ungureanu, E. L., and Iorga, E. Protein Acidic Hydrolysis for Amino Acids Analysis in Food-Progress Over Time: A Short Review. J. Hyg. Eng. Des. 2019, 26, 81–87. UDC 577.388:542.949.41]:641.12.
   Google Scholar
• Rasimi, N. A. S. M.; Ishak, N. H.; Mannur, I. S.; Sarbon, N. M. Optimization of Enzymatic Hydrolysis Condition of Snakehead (Channa Striata) Protein Hydrolysate Based on Yield and Antioxidant Activity. Food Res. 2020, 4(6), 2197–2206. DOI: 10.26656/fr.2017.4(6).237.
   Google Scholar
• Kang, P. Y.; Ishak, N. H.; Sarbon, N. M. Optimization of Enzymatic Hydrolysis of Shortfin Scad (Decapterus Macrosoma) Myofibrillar Protein with Antioxidant Effect Using Alcalase. Int. Food Res. J. 2018, 25(5), 1808–1817.
   Web of Science ®Google Scholar
• Mune Mune, M. A. Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates. J. Food Process Preserv. 2015, 39(6), 2386–2392. DOI: 10.1111/jfpp.12488.
   Web of Science ®Google Scholar
• García-Mora, P.; Martín-Martínez, M.; Bonache, M. A.; González-Múniz, R.; Peñas, E.; Frias, J.; Martinez-Villaluenga, C. Identification, Functional Gastrointestinal Stability and Molecular Docking Studies of Lentil Peptides with Dual Antioxidant and Angiotensin I Converting Enzyme Inhibitory Activities. Food Chem. 2017, 221, 464–472. DOI: 10.1016/j.foodchem.2016.10.087.
   PubMed Web of Science ®Google Scholar
• Boschin, G.; Scigliuolo, G. M.; Resta, D.; Arnoldi, A. Optimization of the Enzymatic Hydrolysis of Lupin (Lupinus) Proteins for Producing ACE-Inhibitory Peptides. J. Agric. Food. Chem. 2014, 62(8), 1846–1851. DOI: 10.1021/jf4039056.
   PubMed Web of Science ®Google Scholar
• Ma, W.; Qi, B.; Sami, R.; Jiang, L.; Li, Y.; Wang, H. Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach. Int. J. Anal. Chem. 2018a, 2018, 1–11. DOI: 10.1155/2018/9182508.
   Web of Science ®Google Scholar
• Baharuddin, N. A.; Halim, N. R. A.; Sarbon, N. M. Effect of Degree of Hydrolysis (DH) on the Functional Properties and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Eel (Monopterus Sp.) Protein Hydrolysate. Int. Food Res. J. 2016, 23(4), 1424–1431.
   Web of Science ®Google Scholar
• Azemi, W. A. W. M.; Samsudin, N. A.; Halim, N. R. A.; Sarbon, N. M. Bioactivity of Enzymatically Prepared Eel (Monopterus Sp.) Protein Hydrolysate at Different Molecular Weights. Int. Food Res. J. 2017, 24(2), 571–578.
   Web of Science ®Google Scholar
• Mirzaei, M.; Mirdamadi, S.; Ehsani, M. R.; Aminlari, M. Production of Antioxidant and ACE-Inhibitory Peptides from Kluyveromyces Marxianus Protein Hydrolysates: Purification and Molecular Docking. J. Food Drug Anal. 2018, 26(2), 696–705. DOI: 10.1016/j.jfda.2017.07.008.
   PubMed Web of Science ®Google Scholar
• Nadzri, F. A.; Tawalbeh, D.; Sarbon, N. M. Physicochemical Properties and Antioxidant Activity of Enzymatic Hydrolysed Chickpea (Cicer Arietinum L.) Protein as Influence by Alcalase and Papain Enzyme. Biocatal Agric. Biotechnol. 2021, 36, 102131. DOI: 10.1016/j.bcab.2021.102131.
   Web of Science ®Google Scholar
• Evangelho, J. A. D.; Berrios, J. D. J.; Pinto, V. Z.; Antunes, M. D.; Vanier, N. L.; Zavareze, E. D. R. Antioxidant Activity of Black Bean (Phaseolus Vulgaris L.) Protein Hydrolysates. Food Sci. Technol. Int. 2016, 36(1), 23–27. DOI: 10.1016/j.foodchem.2016.07.046.
   Google Scholar
• Valenzuela‐garcía, P.; Bobadilla, N. A.; Ramírez‐gonzález, V.; León‐Villanueva, A.; Lares‐asseff, I. A.; Valdez‐ortiz, A.; Medina‐godoy, S. Antihypertensive Effect of Protein Hydrolysate from Azufrado Beans in Spontaneously Hypertensive Rats. Cereal Chem. 2017, 94(1), 117–123. DOI: 10.1094/CCHEM-04-16-0105-FI.
   Web of Science ®Google Scholar
• Rasli, H. I.; Sarbon, N. M. Preparation and Physicochemical Characterization of Fish Skin Gelatine Hydrolysate from Shortfin Scad (Decapterus macrosoma). Int. Food Res. J. 2019, 26(1), 287–294.
   Web of Science ®Google Scholar
• Chalamaiah, M.; Hemalatha, R.; Jyothirmayi, T. Fish Protein Hydrolysates: Proximate Composition, Amino Acid Composition, Antioxidant Activities and Applications: A Review. Food Chem. 2012, 135(4), 3020–3038. DOI: 10.1016/j.foodchem.2012.06.100.
   PubMed Web of Science ®Google Scholar
• Del Mar Yust, M.; Del Carmen Millán-Linares, M.; Alcaide-Hidalgo, J. M.; Millán, F.; Pedroche, J. Hydrolysis of Chickpea Proteins with Flavourzyme Immobilized on Glyoxyl-Agarose Gels Improves Functional Properties. Food Sci. Technol. Int. 2013, 19(3), 217–223. DOI: 10.1177/1082013212442197.
   PubMed Web of Science ®Google Scholar
• Malomo, S. A.; Niwachukwu, I. D.; Girgih, A. T.; Idowu, A. O.; Aluka, R. E.; Fagbemi, T. N. Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates. Polish J. Food Nutr. Sci. 2020, 70(3), 275–289. DOI: 10.31883/pjfns/122460.
   Web of Science ®Google Scholar
• Halim, N. R. A.; Yusof, H. M.; Sarbon, N. M. Functional and Bioactive Properties of Fish Protein Hydolysates and Peptides: A Comprehensive Review. Trends Food Sci. Technol. 2016, 51, 24–33. DOI: 10.1016/j.tifs.2016.02.007.
   Web of Science ®Google Scholar
• Leni, G.; Soetemans, L.; Caligiani, A.; Sforza, S.; Bastiaens, L. Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates. Food. 2020, 9(4), 381. DOI: 10.3390/foods9040381.
   Google Scholar
• Ratnayani, K.; Suter, I. K.; Antara, N. S.; Putra, I. N. K. Effect of in vitro Gastrointestinal Digestion on the Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Pigeon Pea Protein Isolate. Int. Food Res. J. 2019, 26(4), 1–8.
   Web of Science ®Google Scholar
• Olagunju, A. I.; Omoba, O. S.; Enujiugha, V. N.; Alashi, A. M.; Aluko, R. E. Antioxidant Properties, Ace/renin Inhibitory Activities of Pigeon Pea Hydrolysates and Effects on Systolic Blood Pressure of Spontaneously Hypertensive Rats. Food Sci. Nutr. 2018, 6(7), 1879–1889. DOI: 10.1002/fsn3.740.
   PubMed Web of Science ®Google Scholar
• Jarpa‐parra, M. Lentil Protein: A Review of Functional Properties and Food Application. an Overview of Lentil Protein Functionality. Int. J. Food Sci. 2018, 53(4), 892–903. DOI: 10.1111/ijfs.13685.
   Web of Science ®Google Scholar
• Klupšaitė, D.; Juodeikienė, G. Legume: Composition, Protein Extraction and Functional Properties. a Review. Chem. Technol. 2015, 66(1), 5–12. DOI: 10.5755/j01.ct.66.1.12355.
   Google Scholar
• Betancur‐ancona, D.; Sosa‐espinoza, T.; Ruiz‐ruiz, J.; Segura‐campos, M.; Chel‐guerrero, L. Enzymatic Hydrolysis of Hard‐to‐cook Bean (Phaseolus Vulgaris L.) Protein Concentrates and Its Effects on Biological and Functional Properties. Int. J. Food Sci. 2014, 49(1), 2–8. DOI: 10.1111/ijfs.12267.
   Web of Science ®Google Scholar
• Wali, A.; Ma, H.; Shahnawaz, M.; Hayat, K.; Xiaong, J.; Jing, L. Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates. J. Chem. 2017, 2017, 1–11. DOI: 10.1155/2017/4373859.
   Web of Science ®Google Scholar
• Ozuna, C.; León-Galván, M. Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties. Biomed Res. Int. 2017, 1–16. DOI: 10.1155/2017/2121878.
   Web of Science ®Google Scholar
• Tang, L.; Sun, J.; Zhang, H. C.; Zhang, C. S.; Yu, L. N.; Bi, J., et al. Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate. PLoS One. 2012, 7(5), 1–7. DOI: 10.1371/journal.pone.0037863.
   Web of Science ®Google Scholar
• Yuan, B.; Ren, J.; Zhao, M.; Luo, D.; Gu, L. Effects of Limited Enzymatic Hydrolysis with Pepsin and High-Pressure Homogenization on the Functional Properties of Soybean Protein Isolate. Lwt. 2012, 46(2), 453–459. DOI: 10.1016/j.lwt.2011.12.001.
   Web of Science ®Google Scholar
• Los, F. G. B.; Demiate, I. M.; Dornelles, R. C. P.; Lamsal, B. Enzymatic Hydrolysis of Carioca Bean (Phaseolus Vulgaris L.) Protein as an Alternative to Commercially Rejected Grains. Food Sci. Technol. 2020, 125, 109191. DOI: 10.1016/j.lwt.2020.109191.
   Web of Science ®Google Scholar
• Schlegel, K.; Sontheimer, K.; Eisner, P.; Schweiggert‐weisz, U. Effect of Enzyme‐assisted Hydrolysis on Protein Pattern, Technofunctional, and Sensory Properties of Lupin Protein Isolates Using Enzyme Combinations. Food Sci. Nutr. 2020, 8(7), 3041–3051. DOI: 10.1002/fsn3.1286.
   PubMed Web of Science ®Google Scholar
• Nasri, M. Protein Hydrolysates and Biopeptides: Production, Biological Activities, and Applications in Foods and Health Benefits. a Review. Adv. Food Nutr. Res. 2017, 81, 109–159. DOI: 10.1016/bs.afnr.2016.10.003.
   PubMedGoogle Scholar
• Kamran, F. Enzymatic Hydrolysis of Lupin (Lupinus angustifolius) Protein: Isolation and Characterization of Bioactive Peptides. Doctoral dissertation, Western Sydney University, Australia, 2017.
   Google Scholar
• McCarthy, A. L.; O’-Callaghan, Y. C.; O’-Brien, N. M. Protein Hydrolysates from Agricultural Crops–bioactivity and Potential for Functional Food Development. Ag. 2013, 3(1), 112–130. DOI: 10.3390/agriculture3010112.
   Google Scholar
• Ghribi, A. M.; Sila, A.; Przybylski, R.; Nedjar-Arroume, N.; Makhlouf, I.; Blecker, C.; Attia, H.; Dhulster, P.; Bougatef, A.; Besbes, S., et al. Purification and Identification of Novel Antioxidant Peptides from Enzymatic Hydrolysate of Chickpea (Cicer Arietinum L.) Protein Concentrate. J. Funct. Foods. 2015b, 12, 516–525. DOI: 10.1016/j.jff.2014.12.011.
   Web of Science ®Google Scholar
• Schlegel, K.; Lidzba, N.; Ueberham, E.; Eisner, P.; Schweiggert-Weisz, U. Fermentation of Lupin Protein Hydrolysates–effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1. Foods. 2021, 10(2), 281. DOI: 10.3390/foods10020281.
   PubMed Web of Science ®Google Scholar
• Zhou, C.; Hu, J.; Yu, X.; Yagoub, A. E. A.; Zhang, Y.; Ma, H., et al. Heat And/or Ultrasound Pretreatments Motivated Enzymolysis of Corn Gluten Meal: Hydrolysis Kinetics and Protein Structure. Food Sci. Technol. 2017, 77, 488–496. DOI: 10.1016/j.lwt.2016.06.048.
   Web of Science ®Google Scholar
• Li, X. R.; Chi, C. F.; Li, L.; Wang, B. Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna Lewini) Cartilage. Mar. Drugs. 2017, 15(3), 1–16. DOI: 10.3390/md15030061.
   Web of Science ®Google Scholar
• Pan, A. D.; Zeng, H. Y.; Alain, G. B. F. C.; Feng, B. Heat-Pretreatment and Enzymolysis Behavior of the Lotus Seed Protein. Food Chem. 2016, 201, 230–236. DOI: 10.1016/j.foodchem.2016.01.069.
   PubMed Web of Science ®Google Scholar
• Li, S.; Yang, X.; Zhang, Y.; Ma, H.; Liang, Q.; Qu, W.; He, R.; Zhou, C.; Mahunu, G. K., et al. Effects of Ultrasound and Ultrasound Assisted Alkaline Pretreatments on the Enzymolysis and Structural Characteristics of Rice Protein. Ultrason. Sonochem. 2016, 31, 20–28. DOI: 10.1016/j.ultsonch.2015.11.019.
   PubMed Web of Science ®Google Scholar
• Dabbour, M.; He, R.; Ma, H.; Musa, A. Optimization of Ultrasound Assisted Extraction of Protein from Sunflower Meal and Its Physicochemical and Functional Properties. J. Food Process. Eng. 2018, 41(5), 1–11. DOI: 10.1111/jfpe.12799.
   Web of Science ®Google Scholar
• Arzeni, C.; Martínez, K.; Zema, P.; Arias, A.; Pérez, O. E.; Pilosof, A. M. R. Comparative Study of High Intensity Ultrasound Effects on Food Proteins Functionality. J. Food Eng. 2012, 108(3), 463–472. DOI: 10.1016/j.jfoodeng.2011.08.018.
   Web of Science ®Google Scholar
• Liu, Y.; Ma, X. Y.; Liu, L. N.; Xie, Y. P.; Ke, Y. J.; Cai, Z. J.; Wu, G. J. Ultrasonic-Assisted Extraction and Functional Properties of Wampee Seed Protein. Food Sci. Technol. 2019, 39(suppl 1), 324–331. DOI: 10.1590/fst.03918.
   Google Scholar
• Malik, M. A.; Sharma, H. K.; Saini, C. S. High Intensity Ultrasound Treatment of Protein Isolate Extracted from Dephenolized Sunflower Meal: Effect on Physicochemical and Functional Properties. Ultrason. Sonochem. 2017, 39, 511–519. DOI: 10.1016/j.ultsonch.2017.05.026.
   PubMed Web of Science ®Google Scholar
• Meurer, M. C.; de Souza, D.; Marczak, L. D. F. Effects of Ultrasound on Technological Properties of Chickpea Cooking Water (Aquafaba). J. Food Eng. 2020, 265, 1–11. DOI: 10.1016/j.jfoodeng.2019.109688.
   Web of Science ®Google Scholar
• Yu, L.; Sun, J.; Liu, S.; Bi, J.; Zhang, C.; Yang, Q. Ultrasonic-Assisted Enzymolysis to Improve the Antioxidant Activities of Peanut (Arachin Conarachin L.) Antioxidant Hydrolysate. Int. J. Mol. Sci. 2012, 13(7), 9051–9068. DOI: 10.3390/ijms13079051.
   PubMed Web of Science ®Google Scholar
• Kadam, S. U.; Tiwari, B. K.; Álvarez, C.; O’-Donnell, C. P. Ultrasound Applications for the Extraction, Identification and Delivery of Food Proteins and Bioactive Peptides. Trends Food Sci. Technol. 2015, 46(1), 60–67. DOI: 10.1016/j.tifs.2015.07.012.
   Web of Science ®Google Scholar
• Wang, B.; Meng, T.; Ma, H.; Zhang, Y.; Li, Y.; Jin, J.; Ye, X. Mechanism Study of Dual-Frequency Ultrasound Assisted Enzymolysis on Rapeseed Protein by Immobilized Alcalase. Ultrason. Sonochem. 2016, 32, 307–313. DOI: 10.1016/j.ultsonch.2016.03.023.
   PubMed Web of Science ®Google Scholar
• Tian, R.; Feng, J.; Huang, G.; Tian, B.; Zhang, Y.; Jiang, L.; Sui, X. Ultrasound Driven Conformational and Physicochemical Changes of Soy Protein Hydrolysates. Ultrason. Sonochem. 2020, 68, 105202. DOI: 10.1016/j.ultsonch.2020.105202.
   PubMed Web of Science ®Google Scholar
• Chen, L.; Chen, J.; Ren, J.; Zhao, M. Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates. J. Agric. Food. Chem. 2011, 59(6), 2600–2609. DOI: 10.1021/jf103771x.
   PubMed Web of Science ®Google Scholar
• Jia, J.; Ma, H.; Zhao, W.; Wang, Z.; Tian, W.; Luo, L.; He, R. The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ proteinFood Chem. 2010, 119(1), 336–342. DOI: 10.1016/j.foodchem.2009.06.036.
   Google Scholar
• Uluko, H.; Zhang, S.; Liu, L.; Tsakama, M.; Lu, J.; Lv, J. Effects of Thermal, Microwave, and Ultrasound Pretreatments on Antioxidative Capacity of Enzymatic Milk Protein Concentrate Hydrolysates. J. Funct. Foods. 2015, 18, 1138–1146. DOI: 10.1016/j.jff.2014.11.024.
   Web of Science ®Google Scholar
• Chemat, F.; Rombaut, N.; Sicaire, A. G.; Meullemiestre, A.; Fabiano-Tixier, A. S.; Abert-Vian, M. Ultrasound Assisted Extraction of Food and Natural Products. Mechanisms, Techniques, Combinations, Protocols and Applications. a Review. Ultrason. Sonochem. 2017, 34, 540–560. DOI: 10.1016/j.ultsonch.2016.06.035.
   PubMed Web of Science ®Google Scholar
• Zou, Y.; Wang, W.; Li, Q.; Chen, Y.; Zheng, D.; Zou, Y., et al. Physicochemical, Functional Properties and Antioxidant Activities of Porcine Cerebral Hydrolysate Peptides Produced by Ultrasound Processing. Process Biochem. 2016b, 51(3), 431–443. DOI: 10.1016/j.procbio.2015.12.011.
   Web of Science ®Google Scholar
• Nadar, S. S.; Rathod, V. K. Ultrasound Assisted Intensification of Enzyme Activity and Its Properties: A Mini-Review. World J. Microbiol. Biotechnol. 2017, 33(9), 1–12. DOI: 10.1007/s11274-017-2322-6.
   PubMed Web of Science ®Google Scholar
• Halim, N. R. A.; Sarbon, N. M. A Response Surface Approach on Hydrolysis Condition of Eel (Monopterus Sp.) Protein Hydrolysate with Antioxidant Activity. Int. Food Res. J. 2017, 24(3), 1081–1093.
   Web of Science ®Google Scholar
• Yanjun, S.; Jianhang, C.; Shuwen, Z.; Hongjuan, L.; Jing, L.; Lu, L., … Jiaping, L. Effect of Power Ultrasound Pre-Treatment on the Physical and Functional Properties of Reconstituted Milk Protein Concentrate. J. Food Eng. 2014, 124, 11–18. DOI: 10.1016/j.jfoodeng.2013.09.013.
   Web of Science ®Google Scholar
• Guerra-Almonacid, C. M.; Torruco-Uco, J. G.; Murillo-Arango, W.; Méndez-Arteaga, J. J.; Rodríguez-Miranda, J. Effect of Ultrasound Pretreatment on the Antioxidant Capacity and Antihypertensive Activity of Bioactive Peptides Obtained from the Protein Hydrolysates of Erythrina Edulis. Emir. J. Food Agric. 2019, 31(4), 288–296. DOI: 10.9755/ejfa.2019.v31.i4.1938.
   Google Scholar
• Higuera-Barraza, O. A.; Del Toro-Sanchez, C. L.; Ruiz-Cruz, S.; Márquez-Ríos, E. Effects of High-Energy Ultrasound on the Functional Properties of Proteins. Ultrason. Sonochem. 2016, 31, 558–562. DOI: 10.1016/j.ultsonch.2016.02.007.
   PubMed Web of Science ®Google Scholar
• Xia, W.; Pan, S.; Cheng, Z.; Tian, Y.; Huang, X. High-Intensity Ultrasound Treatment on Soy Protein After Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties. Foods. 2020, 9(6), 839. DOI: 10.3390/foods9060839.
   PubMed Web of Science ®Google Scholar
• Misir, G. B.; Koral, S. Effects of Ultrasound Treatment on Structural, Chemical and Functional Properties of Protein Hydrolysate of Rainbow Trout (ONCORHYNCHUS MYKISS) By-Products. Ital. J. Food Sci. 2019, 31(2), 205–223. DOI: 10.14674/IJFS-1218.
   Web of Science ®Google Scholar
• Stefanović, A. B.; Jovanović, J. R.; Balanč, B. D.; Šekuljica, N. Ž.; Tanasković, S. M. J.; Dojčinović, M. B.; Knežević-Jugović, Z. D. Influence of Ultrasound Probe Treatment Time and Protease Type on Functional and Physicochemical Characteristics of Egg White Protein Hydrolysates. Poult. 2018, 97(6), 2218–2229. DOI: 10.3382/ps/pey055.
   PubMed Web of Science ®Google Scholar
• Jain, S.; Anal, A. K. Optimization of Extraction of Functional Protein Hydrolysates from Chicken Eggshell Membrane (ESM) by Ultrasonic Assisted Extraction (UAE) and Enzymatic Hydrolysis. Food Sci. Technol. 2016, 69, 295–302. DOI: 10.1016/j.lwt.2016.01.057.
   Web of Science ®Google Scholar
• Jiang, L.; Wang, J.; Li, Y.; Wang, Z.; Liang, J.; Wang, R., et al. Effects of Ultrasound on the Structure and Physical Properties of Black Bean Protein Isolates. Int. Food Res. J. 2014, 62, 595–601. DOI: 10.1016/j.foodres.2014.04.022.
   Web of Science ®Google Scholar
• Ayodele, O. M.; Beatrice, A. I. O. Some Functional and Physical Properties of Selected Underutilised Hard-To-Cook Legumes in Nigeria. AJFSN. 2015, 2(5), 73–81.
   Google Scholar
• Resendiz-Vazquez, J. N. A.; Ulloa, J. A.; Urías-Silvas, J. E.; Bautista-Rosales, P. U.; Ramírez-Ramírez, J. C.; Rosas-Ulloa, P.; González-Torres, L. Effect of High-Intensity Ultrasound on the Technofunctional Properties and Structure of Jackfruit (Artocarpus Heterophyllus) Seed Protein Isolate. Ultrason. Sonochem. 2017, 37, 436–444. DOI: 10.1016/j.ultsonch.2017.01.042.
   PubMed Web of Science ®Google Scholar
• Zhang, R.; Pang, X.; Lu, J.; Liu, L.; Zhang, S.; Lv, J. Effect of High Intensity Ultrasound Pretreatment on Functional and Structural Properties of Micellar Casein Concentrates. Ultrason. Sonochem. 2018, 47, 10–16. DOI: 10.1016/j.ultsonch.2018.04.011.
   PubMed Web of Science ®Google Scholar
• Raikos, V.; Neacsu, M.; Russell, W.; Duthie, G. Comparative Study of the Functional Properties of Lupin, Green Pea, Fava Bean, Hemp, and Buckwheat Flours as Affected by pH. Food Sci. Nutr. 2014, 2(6), 802–810. DOI: 10.1002/fsn3.143.
   PubMedGoogle Scholar
• Wouters, A. G.; Rombouts, I.; Fierens, E.; Brijs, K.; Delcour, J. A. Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems. Compr. Rev. Food Sci. Food Saf. 2016, 15(4), 786–800. DOI: 10.1111/1541-4337.12209.
   PubMed Web of Science ®Google Scholar
• Muhamyankaka, V.; Shoemaker, C. F.; Nalwoga, M.; Zhang, X. M. Physicochemical Properties of Hydrolysates from Enzymatic Hydrolysis of Pumpkin (Cucurbita Moschata) Protein Meal. Int. Food Res. J. 2013, 20(5), 2227–2240.
   Google Scholar
• Akbarirad, H.; Ardabili, A. G.; Kazemeini, S. M.; Khaneghah, A. M. An Overview on Some of Important Sources of Natural Antioxidants. Int. Food Res. J. 2016, 23(3), 928–933.
   Web of Science ®Google Scholar
• Karaś, M.; Jakubczyk, A.; Szymanowska, U.; Materska, M.; Zielińska, E. Antioxidant Activity of Protein Hydrolysates from Raw and Heat-Treated Yellow String Beans (Phaseolus Vulgaris L.). Acta Sci. Pol. Technol. Aliment. 2014, 13(4), 385–391. DOI: 10.17306/J.AFS.2014.4.5.
   PubMedGoogle Scholar
• Zou, T. B.; He, T. P.; Li, H. B.; Tang, H. W.; Xia, E. Q. The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins. Molecules. 2016a, 21(1), 1–14. DOI: 10.3390/molecules21010072.
   Web of Science ®Google Scholar
• Ketnawa, S.; Wickramathilaka, M.; Liceaga, A. M. Changes on Antioxidant Activity of Microwave-Treated Protein Hydrolysates After Simulated Gastrointestinal Digestion: Purification and Identification. Food Chem. 2018, 254, 36–46. DOI: 10.1016/j.foodchem.2018.01.133.
   PubMed Web of Science ®Google Scholar
• Zou, Y.; Yang, H.; Li, P. P.; Zhang, M. H.; Zhang, X. X.; Xu, W. M.; Wang, D. Y. Effect of Different Time of Ultrasound Treatment on Physicochemical, Thermal, and Antioxidant Properties of Chicken Plasma Protein. Poult. Sci. 2019, 98(4), 1925–1933. DOI: 10.3382/ps/pey502.
   PubMed Web of Science ®Google Scholar
• Xu, J.; Zhao, Q.; Qu, Y.; Ye, F. Antioxidant Activity and Anti-Exercise-Fatigue Effect of Highly Denatured Soybean Meal Hydrolysate Prepared Using Neutrase. J. Food Sci. Technol. 2015, 52(4), 1982–1992. DOI: 10.1007/s13197-013-1220-7.
   PubMed Web of Science ®Google Scholar
• Dabbour, M.; He, R.; Mintah, B.; Ma, H. Antioxidant Activities of Sunflower Protein Hydrolysates Treated with Dual‐frequency Ultrasonic: Optimization Study. J. Food Process. Eng. 2019, 42(5), 1–12. DOI: 10.1111/jfpe.13084.
   Web of Science ®Google Scholar
• Huang, L.; Liu, B.; Ma, H.; Zhang, X. Combined Effect of Ultrasound and Enzymatic Treatments on Production of ACE Inhibitory Peptides from Wheat Germ Protein. J. Food Process Preserv. 2014, 38(4), 1632–1640. DOI: 10.1111/jfpp.12125.
   Web of Science ®Google Scholar
• Zhou, C.; Ma, H.; Ding, Q.; Lin, L.; Yu, X.; Luo, L.; Dai, C.; Yagoub, A.-E.-G.-A., et al. Ultrasonic Pretreatment of Corn Gluten Meal Proteins and Neutrase: Effect on Protein Conformation and Preparation of ACE (Angiotensin Converting Enzyme) Inhibitory Peptides. Food Bioprod. Process. 2013, 91(4), 665–671.
   Google Scholar
• Cui, P.; Yang, X.; Liang, Q.; Huang, S.; Lu, F.; Ren, X.; Ma, H. Ultrasound-Assisted Preparation of ACE Inhibitory Peptide from Milk Protein and Establishment of Its in-Situ Real-Time Infrared Monitoring Model. Ultrason. Sonochem. 2020, 62, 104859. DOI: 10.1016/j.ultsonch.2019.104859.
   PubMed Web of Science ®Google Scholar
• Uluko, H.; Li, H.; Cui, W.; Zhang, S.; Liu, L.; Chen, J.; Sun, Y.; Su, Y.; Lv, J., et al. Response Surface Optimization of Angiotensin Converting Enzyme Inhibition of Milk Protein Concentrate Hydrolysates in vitro After Ultrasound Pretreatment. Innov. Food Sci. Emerg. Technol. 2013, 20, 133–139. DOI: 10.1016/j.ifset.2013.08.012.
   Web of Science ®Google Scholar
• Daskaya-Dikmen, C.; Yucetepe, A.; Karbancioglu-Guler, F.; Daskaya, H.; Ozcelik, B. Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants. Nutrients. 2017, 9(4), 316. DOI: 10.3390/nu9040316.
   PubMed Web of Science ®Google Scholar
• Rasli, H.; Sarbon, N. M. Optimization of Enzymatic Hydrolysis Conditions and Characterization of Shortfin Scad (Decapterus Macrosoma) Skin Gelatin Hydrolysate Using Response Surface Methodology. Int. Food Res. J. 2018, 25(4), 1541–1549.
   Web of Science ®Google Scholar
• de Oliveira, M. R.; Silva, T. J.; Barros, E.; Guimarães, V. M.; Baracat-Pereira, M. C.; Eller, M. R.; dos Reis Coimbra, J. S.; de Oliveira, E. B., et al. Anti-Hypertensive Peptides Derived from Caseins: Mechanism of Physiological Action, Production Bioprocesses, and Challenges for Food Applications. Appl. Biochem. Biotechnol. 2018, 185(4), 884–908.
   PubMed Web of Science ®Google Scholar
• Nasir, S. N. A. M.; Sarbon, N. M. Angiotensin Converting Enzyme (ACE), Antioxidant Activity and Functional Properties of Shortfin Scad (Decapterus Macrosoma) Muscle Protein Hydrolysate at Different Molecular Weight Variations. Biocatal Agric. Biotechnol. 2019, 20, 1–6. DOI: 10.1016/j.bcab.2019.101254.
   Web of Science ®Google Scholar
• Sarbon, N. M.; Howell, N. K.; Wan Ahmad, W. A. N. Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptides from Chicken Skin Gelatin Hydrolysate and Its Antihypertensive Effect in Spontaneously Hypertensive Rats. Int. Food Res. J. 2019, 26(3), 903–911.
   Web of Science ®Google Scholar
• Abadía-García, L.; Castaño-Tostado, E.; Cardador-Martínez, A.; Martín-Del-Campo, S. T.; Amaya-Llano, S. L. Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain. Foods. 2021, 10(9), 2099. DOI: 10.3390/foods10092099.
   PubMed Web of Science ®Google Scholar
• Wang, C.; Tu, M.; Wu, D.; Chen, H.; Chen, C.; Wang, Z.; Jiang, L. Identification of an ACE-Inhibitory Peptide from Walnut Protein and Its Evaluation of the Inhibitory Mechanism. Int. J. Mol. Sci. 2018, 19(4), 1156. DOI: 10.3390/ijms19041156.
   PubMed Web of Science ®Google Scholar
• Chi, C. F.; Hu, F. Y.; Wang, B.; Li, T.; Ding, G. F. Antioxidant and Anticancer Peptides from the Protein Hydrolysate of Blood Clam (Tegillarca Granosa) Muscle. J. Funct. Foods. 2015, 15, 301–313. DOI: 10.1016/j.jff.2015.03.045.
   Web of Science ®Google Scholar
• Sah, B. N. P.; Vasiljevic, T.; McKechnie, S.; Donkor, O. N. Identification of Anticancer Peptides from Bovine Milk Proteins and Their Potential Roles in Management of Cancer: A Critical Review. Compr. Rev. Food Sci. Food Saf. 2015, 14(2), 123–138. DOI: 10.1111/1541-4337.12126.
   PubMed Web of Science ®Google Scholar
• Chalamaiah, M.; Yu, W.; Wu, J. Immunomodulatory and Anticancer Protein Hydrolysates (Peptides) from Food Proteins: A Review. Food Chem. 2018, 245, 205–222. DOI: 10.1016/j.foodchem.2017.10.087.
   PubMed Web of Science ®Google Scholar
• Dzah, C. S.; Duan, Y.; Zhang, H.; Wen, C.; Zhang, J.; Chen, G.; Ma, H. The Effects of Ultrasound Assisted Extraction on Yield, Antioxidant, Anticancer and Antimicrobial Activity of Polyphenol Extracts: A Review. Food Biosci. 2020, 35, 1–16. DOI: 10.1016/j.fbio.2020.100547.
   Web of Science ®Google Scholar
• Ma, X.; Wang, D.; Chen, W.; Ismail, B. B.; Wang, W.; Lv, R.; Ding, T.; Ye, X.; Liu, D., et al. Effects of Ultrasound Pretreatment on the Enzymolysis of Pectin: Kinetic Study, Structural Characteristics and Anti-Cancer Activity of the Hydrolysates. Food Hydrocoll. 2018b, 79, 90–99. DOI: 10.1016/j.foodhyd.2017.12.008.
   Web of Science ®Google Scholar
• Xue, Z.; Wen, H.; Zhai, L.; Yu, Y.; Li, Y.; Yu, W.; Cheng, A.; Wang, C.; Kou, X., et al. Antioxidant Activity and Anti-Proliferative Effect of a Bioactive Peptide from Chickpea (Cicer Arietinum L.). Food. Res. Int. 2015, 77, 75–81. DOI: 10.1016/j.foodres.2015.09.027.
   Web of Science ®Google Scholar
• Song, R.; Wei, R.; Zhang, B.; Yang, Z.; Wang, D. Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna Taty). Mar. Drugs. 2011, 9(6), 1142–1156. DOI: 10.3390/md9061142.
   PubMed Web of Science ®Google Scholar