Effects of ultrasound on structure and functional properties of mussel (Mytilus edulis) protein isolates

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The effects of ultrasound treatment on structure and functional properties of mussel protein isolates (MPI) were investigated. MPI were treated with ultrasound probe (20 kHz) at 200, 400, and 600 W for 18 and 36 min. Ultrasound treatment did not modify protein profiles of MPI, but caused changes in secondary, tertiary, and quaternary structure. Ultrasound treatment improved functional properties of MPI, including solubility, oil holding capacity, emulsifying properties, and foaming properties. Therefore, ultrasound technology can be potentially used to process MPI to improve its functional properties. Practical Applications A nonthermal processing technique using ultrasound can improve functional properties of mussel protein isolates, including solubility, oil holding capacity, emulsifying properties, and foaming properties. Therefore, ultrasound technology can be potentially used to process shellfish proteins to improve their functional properties.