Recently modified pectin (MP) showed improved functional properties and bioactivities than the native one. Ultrasound, as one of the green technologies, was investigated to degrade and modify bioploymers with high efficiency and low cost. In an aqueous system with pectin, ultrasonication creates localized high temperature and pressure spots, and produces “microjets” and free radicals, which contribute to modify the structural, functional, and bioactive properties of pectin. The factors influencing pectin modification include ultrasound frequency, power intensity, temperature, treatment time and duty cycle. Precise control of these parameters is critical for ultrasound technology to produce products with consistent and predictable properties. This work summarizes recent advances in applications of power ultrasound technology in oriented degradation and modification of pectin. Different degradation processing situations and the degradation phenomena of pectin during extraction have been reviewed. Furthermore, future trends to better utilize this green technology have also been purposed.

最近改性的果胶（MP）显示出比天然果胶更好的功能特性和生物活性。研究了作为绿色技术之一的超声技术，以高效，低成本降解和改性生物聚合物。在含有果胶的水性体系中，超声处理会产生局部的高温和高压斑点，并产生“微喷射”和自由基，这些自由基有助于改变果胶的结构，功能和生物活性。影响果胶修饰的因素包括超声频率，功率强度，温度，治疗时间和占空比。这些参数的精确控制对于超声技术生产具有一致和可预测特性的产品至关重要。这项工作总结了功率超声技术在果胶定向降解和修饰中应用的最新进展。综述了不同的降解过程以及果胶在提取过程中的降解现象。此外，还针对未来趋势，以更好地利用这种绿色技术。