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
Citations
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Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate.
TL;DR: Changes in structure analysis of PSPI indicated that ultrasound treatment could induce molecular unfolding of protein, which might be helpful for improving the functional properties and efficiency of enzymatic hydrolysis.
Journal ArticleDOI
Thermosonication-induced structural changes and solution properties of mung bean protein.
TL;DR: Results showed that thermosonication treatment significantly reduced the particle size and free sulfhydryl content of MPI in a time-dependent manner, and indicated that therMosonication could be a promising technology for the processing of mung bean protein beverage.
Journal ArticleDOI
Ultrasound‐induced changes in physical and functional properties of whey proteins
TL;DR: In this paper, the use of high-intensity ultrasound to modify certain functional properties of whey proteins is an alternative to traditional method in food industry, such as particle size, surface hydrophobicity, free sulphydryl groups and solubility.
Journal ArticleDOI
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins
TL;DR: In this paper, the authors evaluated the relationship between conformational changes and in vitro protein digestibility of soymilk proteins as well as the changes of trypsin inhibitors activity.
Journal ArticleDOI
Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate for Protein Modification
Chaofan Guo,Zhenna Zhang,Jiajia Chen,Hongfei Fu,Jeyamkondan Subbiah,Xiangwei Chen,Yunyang Wang +6 more
TL;DR: In this paper, the effects of radio frequency (RF) heating treatments with different final temperatures (70, 80, and 90°C) and electrode gaps (120, 160, and 200mm) on the structural characteristics of soy protein isolate (SPI) dispersion were investigated.
References
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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.