{
  "abstract": "Gluten proteins are widely used in the food processing industry, but their low purity, poor water solubility, and limited thermal stability restrict broader applications. Ultrasound is a non-thermal physical technique that can modify protein functionality; however, its effects on gluten proteins during thermal processing remain insufficiently quantified. Therefore, in this study, ultrasound intensity (60, 90, and 120 W/L) combined with controlled thermal treatment (30, 55, and 80 °C) was systematically evaluated in a simplified gluten model system, providing direct evidence of ultrasound-induced alterations in intermolecular forces and structural properties. Ultrasound treatment facilitated the removal of starch and other non-protein components from the gluten aggregates, as evidenced by protein content increasing from 85.47% in the untreated control to 87.73% in the sample treated at 120 W/L and 30 °C, accompanied by a decrease in starch content from 3.52% to 1.84% (p < 0.05). The water absorption index increased significantly with increasing ultrasound intensity, reaching 2.95 g/g at 120 W/L and 30 °C compared with 2.80 g/g in the untreated control (p < 0.05); however, the solubility index decreased from 3.75% to 2.77% (p < 0.05). In addition, thermal weight loss increased and the degradation temperature decreased significantly after ultrasound treatment at 30 and 55 °C (p < 0.05), while no significant change was observed at 80 °C. Chemical interaction analysis also revealed that ultrasound disrupted hydrogen bonds and increased the free sulfhydryl content, suggesting a possible alteration of the disulfide bond balance. Collectively, these findings suggested that ultrasound modulated the functional and structural characteristics of gluten proteins by affecting noncovalent/covalent interactions and protein-matrix associations. Thus, ultrasound represents a promising and feasible approach for the targeted modification of gluten proteins in food processing applications.",
  "abstract_shown": true,
  "affiliations": [
    "School of Food and Biological Engineering, Bozhou University, Bozhou 236800, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Zhonghua Gu",
      "orcid": "0000-0003-2811-538X"
    },
    {
      "affs": [
        0
      ],
      "name": "Jinshu Dai"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhanqian Ma"
    },
    {
      "affs": [
        0
      ],
      "name": "Hongli Yao"
    },
    {
      "affs": [
        0
      ],
      "name": "Jing Chen",
      "orcid": "0000-0003-1434-662X"
    },
    {
      "affs": [
        0
      ],
      "name": "Rong Zheng"
    },
    {
      "affs": [
        0
      ],
      "name": "Xianmeng Xu",
      "orcid": "0000-0002-3723-7103"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5rcv5e73b8vme.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15203725",
  "fulltext_url": "https://europepmc.org/articles/PMC13704420",
  "id": "5rcv5e73b8vme",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42940364",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7222985847",
  "pdf_url": "https://europepmc.org/articles/PMC13704420?pdf=render",
  "pmcid": "PMC13704420",
  "pmid": "42940364",
  "published": "2026-10-19",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/5rcv5e73b8vme.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:22:12Z",
      "native_id": "MED:42940364",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42940364"
    }
  ],
  "subjects": [],
  "title": "Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.",
  "title_text": "Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:22:12Z",
  "url": "https://research.draconitic.com/paper/5rcv5e73b8vme",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}