Ultrasound-mediated structural and chemical modifications in wheat proteins and their impact on functional and storage properties: a review.
- 1Department of Biotechnology, Thapar Institute of Engineering and Technology Patiala Punjab 147004 India [email protected].
- 2TIET-TAU-PAU Centre of Excellence for Food Security, Thapar Institute of Engineering and Technology Patiala Punjab 147004 India.
- 3Department of Food Science and Technology, Punjab Agricultural University Ludhiana Punjab 141004 India.
Abstract
Wheat is one of the most widely consumed cereal grains across the world because of its versatile adaptability and applications. Nearly 25% of the global cereal production is contributed by wheat. It is a rich source of carbohydrates, proteins, dietary fibres, and vitamins. While wheat is generally a stable food with low moisture content, multiple interventions have been researched on the enhancement of the functional, morphological, and physicochemical properties of protein, starch, and dietary fibres of wheat. In addition to modification of the properties, an increase in shelf life of the product has also been explored through different processing techniques. Among the novel methods, ultrasonication is a non-thermal food processing technology that enhances shelf life and quality of food. Conventional thermal processing techniques help in improving shelf life but can destroy heat-sensitive nutrients. Ultrasonication provides a practical solution by simultaneously improving shelf life and quality and preserving thermally sensitive nutrients. Ultrasonication has been proven efficient in attaining sustainability, enhancing efficiency, and ensuring precision in food production and quality control. Ultrasonication has been used extensively on wheat and wheat-based products. Numerous studies are focused on using ultrasound to modify the properties of the dough. Other studies focus on the effect of ultrasound on the structure of the wheat grain components like starch and proteins. This review provides a comprehensive overview of studies that involve wheat and ultrasonication. It reviews the effects of ultrasonication on the composition and functionality of the grain. The mechanism by which ultrasonication contributes to preservation by enzyme microbial inactivation has also been reviewed. Various studies on ultrasonication of wheat grains, dough, or other products have been summarized, and their results, which have been validated by various analytical techniques like SEM, FT-IR technology, and texture analysis, are discussed.
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BibTeX
@article{garg2026ultrasoundmediated,
title = {{Ultrasound-mediated structural and chemical modifications in wheat proteins and their impact on functional and storage properties: a review.}},
author = {Kanu Garg and Shubhra Sinha and Kamaljit Kaur and Ovais Shafiq Qadri},
journal = {RSC advances},
year = {2026},
month = oct,
doi = {10.1039/d6ra03737b},
url = {https://europepmc.org/article/MED/42898756},
note = {CC BY},
}
RIS
TY - JOUR
TI - Ultrasound-mediated structural and chemical modifications in wheat proteins and their impact on functional and storage properties: a review.
AU - Kanu Garg
AU - Shubhra Sinha
AU - Kamaljit Kaur
AU - Ovais Shafiq Qadri
PY - 2026
DA - 2026/10/19
JO - RSC advances
DO - 10.1039/d6ra03737b
UR - https://europepmc.org/article/MED/42898756
AB - Wheat is one of the most widely consumed cereal grains across the world because of its versatile adaptability and applications. Nearly 25% of the global cereal production is contributed by wheat. It is a rich source of carbohydrates, proteins, dietary fibres, and vitamins. While wheat is generally a stable food with low moisture content, multiple interventions have been researched on the enhancement of the functional, morphological, and physicochemical properties of protein, starch, and dietary fibres of wheat. In addition to modification of the properties, an increase in shelf life of the product has also been explored through different processing techniques. Among the novel methods, ultrasonication is a non-thermal food processing technology that enhances shelf life and quality of food. Conventional thermal processing techniques help in improving shelf life but can destroy heat-sensitive nutrients. Ultrasonication provides a practical solution by simultaneously improving shelf life and quality and preserving thermally sensitive nutrients. Ultrasonication has been proven efficient in attaining sustainability, enhancing efficiency, and ensuring precision in food production and quality control. Ultrasonication has been used extensively on wheat and wheat-based products. Numerous studies are focused on using ultrasound to modify the properties of the dough. Other studies focus on the effect of ultrasound on the structure of the wheat grain components like starch and proteins. This review provides a comprehensive overview of studies that involve wheat and ultrasonication. It reviews the effects of ultrasonication on the composition and functionality of the grain. The mechanism by which ultrasonication contributes to preservation by enzyme microbial inactivation has also been reviewed. Various studies on ultrasonication of wheat grains, dough, or other products have been summarized, and their results, which have been validated by various analytical techniques like SEM, FT-IR technology, and texture analysis, are discussed.
SN - 2046-2069
ER -