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When applying the ultrasound, the sound wave goes through the medium causing a series of effects; changes in the heat and mass transportation phenomena are among them. These effects are explained by several associated mechanisms that might vary depending on the environment in which the acoustic wave propagates (Cárcel et al., 2012), thus, allowing the modification of products or processes (Tao & Sun, 2015). Recent studies have shown that the ultrasound can change the structure and functional properties of food protein (Arzeni et al., 2012; Ashokkumar, 2015; Vidal et al., 2018), mainly those from animal origin (D’Sullivan et al., 2015). Ot might cause increase in the enzymatic activity due to better substrate-enzyme bonding and the exposure to the enzyme active site. When used as pre-treatment or simultaneously during the hydrolysis process, it affects the hydrogen bonds and hydrophobic interactions, breaking the protein tertiary and quaternary structures due to cavitation effects (Vidal et al., 2018). These structural changes enable the enzyme access to the structure, increasing the hydrolysis and bioactivity degree (Dzuna et al., 2015).

Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens