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Ultrasound is a novel technology that has been widely deployed in recent times. However, research into the effects of ultrasound pretreatment towards the functionality and bioactivity of legumes hydrolysates and peptides is still lacking. The use of ultrasound in hydrolysis processes will alter protein conformation by influencing hydrogen bonds and hydrophobic interactions, and unfolding proteins due to cavitation effects, leading to an increase in hydrolysis levels and bioactivity. In addition, ultrasound technology decreases the particle size of protein aggregates, increases protein surface hydrophobicity and protein flexibility, and enhances the formation of low molecular weight short-chain peptides. Therefore, it can enhance the functional (solubility, foaming, emulsifying, water and oil holding capacity) and bioactive (antioxidant, and antihypertensive) properties of protein hydrolysates and peptides. These observations suggested that ultrasound treatment might generate peptides with strong antioxidant properties, and angiotensin-converting enzyme (ACE) inhibitory, and good functional properties which could be useful in multiple applications such as in food processing, therapeutics and nutraceuticals. So, this review focuses on the effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides.

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