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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Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism.
TL;DR: In this paper, the authors investigate the impact of low-frequency ultrasound pretreatments on the headspace volatilome evolution of DLv and its isolated protein (DLvP) microstructure, aiming at exploring the potential of US technology to inhibit off-flavor perception and possible mechanisms behind.
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Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates
TL;DR: In this article, the effects of different working modes of ultrasound on the angiotensin I-converting enzyme (ACE) inhibitory activity of zein hydrolysates and structural characteristics were investigated.
Journal ArticleDOI
Characterization of edible soldier fly protein and hydrolysate altered by multiple-frequency ultrasound: Structural, physical, and functional attributes
Benjamin Kumah Mintah,Benjamin Kumah Mintah,Ronghai He,Mokhtar Dabbour,Mokhtar Dabbour,Jiahui Xiang,Hui Jiang,Akwasi Akomeah Agyekum,Akwasi Akomeah Agyekum,Haile Ma +9 more
TL;DR: In this paper, the effect of conventional (control), and different ultrasonic treatment modes (fixed, and sweep frequency ultrasound) on structural, physical and functional traits of soldier fly (Hermetia illucens) larvae protein preparations and hydrolysates were examined.
Journal ArticleDOI
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
Amir Amiri,Parisa Sharifian,Naghmeh Morakabati,Alireza Mousakhani-Ganjeh,Maryamalsaddat Mirtaheri,Azadeh Nilghaz,Yigong Guo,Anubhav Pratap-Singh +7 more
TL;DR: In this article, the effects of sonication duration (15 and 30 min) and papain enzyme treatments on the conformational, physicochemical and functional traits of myofibrillar proteins (MPs) were addressed.
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Effects of high‐pressure homogenisation on structural and functional properties of mussel (Mytilus edulis) protein isolate
TL;DR: In this paper, the effects of high pressure homogenization (HPH) treatment on structural and functional properties of mussel protein isolate (MPI) were investigated, and the potential of HPH technology to process MPI due to improving its functional properties.
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.