Journal ArticleDOI
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu,Jiahui Wu,Eunice C.Y. Li-Chan,Le Zhu,Fang Zhang,Xiaoyun Xu,Gang Fan,Lufeng Wang,Xingjian Huang,Siyi Pan +9 more
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TLDR
In this article, the effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W) and time (15 or 30 min) on functional and structural properties of reconstituted soy protein isolate (SPI) dispersions were examined.About:
This article is published in Food Hydrocolloids.The article was published on 2013-03-01. It has received 542 citations till now.read more
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Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification.
TL;DR: The ultrasound as a green emulsification technique could be used to fabricate emulsions stabilized by plant and animal proteins to induce stable emulsIONS using SPI, WPI and gelatin as emulsifiers.
Journal ArticleDOI
Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties.
TL;DR: The modified WP exhibited significantly higher heat stability compared to raw WP which signified that after ultrasonication the WP can withstand higher temperature during processing for longer time and the adequacy of modification of WP employing non-thermal techniques was confirmed.
Journal ArticleDOI
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
TL;DR: In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for different time as discussed by the authors.
Journal ArticleDOI
Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins
O.A. Higuera-Barraza,Wilfrido Torres-Arreola,Josafat Marina Ezquerra-Brauer,Francisco J. Cinco-Moroyoqui,J.C. Rodríguez Figueroa,Enrique Márquez-Ríos +5 more
TL;DR: The results suggested that pulsed ultrasound used as pretreatment induced conformational changes in giant squid proteins, which improved the interfacial association between protein-oil phases, thus contributing to the improvement of their emulsifient properties.
Journal ArticleDOI
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
TL;DR: In this article, the physicochemical properties of emulsion stabilized by myofibrillar protein (MP) and xanthan gum (XG) were characterized by Fourier transform infrared (FT-IR) spectroscopy, ζ-potential, particle size, rheology, surface tension, and confocal laser scanning microscopy.
References
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Journal ArticleDOI
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
Journal Article
Cleavage of structural proteins during the assemble of the head of bacterio-phage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.
Journal ArticleDOI
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
Akio Kato,Shuryo Nakai +1 more
TL;DR: The effective hydrophobicity determined fluorometrically showed significant correlations with interfacial tension and emulsifying activity of the proteins studied.
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Functional properties of soy proteins
TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.
Journal ArticleDOI
Effect of ultrasound on the technological properties and bioactivity of food: a review.
Ana C. Soria,Mar Villamiel +1 more
TL;DR: A better understanding of the complex physicochemical mechanism of the action of high-intensity ultrasound and its effect on technological and functional properties of food would also contribute to reinforce the future presence of ultrasonic technologies in the food industry.