Microwave and Ultrasonic Processing of Protein Gels
Summary
Protein gels are networks formed by heat-induced or physically driven unfolding and aggregation of proteins. Microwave heating and ultrasonic treatment have emerged as efficient physical methods to tailor gelation kinetics, network structure and functional properties of protein-based foods and biomaterials. Microwave energy induces volumetric heating via dielectric loss, accelerating protein denaturation and promoting rapid aggregation into dense gel networks. Ultrasonic processing employs high-frequency acoustic waves to generate cavitation and shear forces that unfold protein chains, expose reactive groups and modulate intermolecular interactions. These techniques offer precise control over gel microstructure, water retention, texture and stability, making them attractive for industrial applications in meat analogues, surimi, dairy and biomedical scaffolds. The integration of microwaves or ultrasound can reduce processing time, enhance uniformity and enable novel gel architectures with adjustable porosity and mechanical strength. Ongoing research focuses on elucidating the molecular mechanisms underlying physical field–induced protein conformational changes, optimising treatment parameters and extending applications across diverse protein sources globally.
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Microwave and Ultrasonic Processing of Protein Gels publication trend
The graph below shows the total number of articles in microwave and ultrasonic processing of protein gels across all publications each year (not limited to Nature Index journals).
Technical terms
Gelation: The process by which soluble proteins unfold and aggregate to form a three-dimensional network that traps water and other solutes.
Myosin: A major myofibrillar protein in muscle that undergoes heat- or field-induced unfolding and aggregation to form surimi and meat gels.
Microwave-assisted heating: A volumetric heating method using electromagnetic waves to induce rapid dielectric heating within protein suspensions.
Ultrasonication: The application of high-frequency sound waves that generate cavitation, shear forces and microstreaming to modify protein structure and interactions.
Water holding capacity (WHC): The ability of a protein gel to retain water under mechanical or thermal stress, reflecting network porosity and intermolecular bonding.
References
- Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Frontiers in Nutrition (2022).
- Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods (2022).
- Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale. Foods (2022).
- Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel. Foods (2024).
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