Ultrasound-assisted innovations in protein processing: review


  • Maksim Rebezov V. M. Gorbatov Federal Research Center for Food Systems, Department of Scientific Research, 26 Talalikhin Str., Moscow, 109316, Russia; Ural State Agrarian University, Department of Biotechnology and Food, 42 Karl Liebknecht str., Yekaterinburg, 620075, Russia Tel.: +79999002365 https://orcid.org/0000-0003-0857-5143
  • Bahytkul Assenova Shakarim University, Department of Food Production Technology and Biotechnology, 20A Glinka Str., Semey, 071412, Kazakhstan, Tel.: +77076586117
  • Albina Luneva Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, Department of Veterinary Medicine, 49 Timiryazevskaya Str., Moscow, 127434, Russia, Tel.: +7918417-21-38 https://orcid.org/0000-0002-4863-3590
  • Mars Khayrullin K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Department of Scientific Research, 73 Zemlyanoy Val, Moscow, 109004, Russia, Tel.: +79049755219 https://orcid.org/0000-0003-1697-7281
  • Rustem Zalilov Nosov Magnitogorsk State Technical University, Department of Scientific Research, 38 Lenin Str., Magnitogorsk, 455000 Russia https://orcid.org/0000-0001-9642-8930
  • Yury Lysenko Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, Department of Veterinary Medicine, 49 Timiryazevskaya Str., Moscow, 127434, Russia, Tel.: +7961518-07-22 https://orcid.org/0000-0002-2629-2334
  • Raisa Savkina Plekhanov Russian University of Economics, Department of Restaurant Business, 36 Stremyanny per, 117997, Moscow, Russia




protein processing, ultrasound-assisted innovations, protein extraction, enzymatic hydrolysis, biopharmaceutical industry


The contemporary landscape of protein processing is witnessing a paradigm shift propelled by innovative technologies. This review unveils innovations in protein processing through the lens of an ultrasound-assisted approach. The focus was on the interplay between ultrasound waves and proteins during ultrasound extraction technology. The realm of protein extraction, where traditional methods face challenges and ultrasound emerges as a transformative force, was highlighted, as well as ultrasound's role in enhancing protein yield and quality in relationship to protein structure and function. Comparative analyses have showcased the remarkable advancements ushered in by ultrasound-assisted techniques, and this review also extends to enzymatic hydrolysis, where ultrasound catalyses reactions, unlocking new dimensions in the production of bioactive peptides and nutritionally enriched proteins. In the bio-industrial sectors, ultrasound facilitates protein refolding and revolutionises recombinant protein production, stability and bioavailability. Ultrasound has emerged as a catalyst for efficiency and bioactivity enhancement, defeating conventional limitations to the intricate optimisation strategies of refolding. This review envisages the advantages of ultrasound technology and its applications in the bio-industrial sector. The prospects of ultrasound-assisted protein processing are outlined, and roadmaps and processing techniques are offered.


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How to Cite

Rebezov, M., Assenova, B., Luneva, A., Khayrullin, M., Zalilov, R., Lysenko, Y., & Savkina, R. (2024). Ultrasound-assisted innovations in protein processing: review. Potravinarstvo Slovak Journal of Food Sciences, 18, 570–587. https://doi.org/10.5219/1978

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