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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Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency.
Rassoul Mozafarpour,Arash Koocheki,Mahmood Alizadeh Sani,David Julian McClements,Hamed Mahdavian Mehr +4 more
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Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study.
Jocelyn Blanca Esthela Hernández-Castillo,Aurea Bernardino-Nicanor,María de los Ángeles Vivar-Vera,José Luis Montañez-Soto,Gerardo Teniente-Martínez,José Mayolo Simitrio Juárez-Goiz,Leopoldo González-Cruz +6 more
TL;DR: Protein isolates from pacaya were modified via three different thermal treatments to determine the effect of the treatments on the protein structures and Raman spectroscopy revealed that the α–helical structure was dominant in the proteins of pacaya and that thermal treatment increased the fraction of the β–sheet structure at the expense of the α-helicals.
Journal ArticleDOI
Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat.
TL;DR: In this article , the impact of different ultrasonic power on the structure and functional properties of wheat gliadin (WG) was investigated and compared, and the results indicated that ultrasonic treatment with appropriate power was a valuable method for improving functional characteristics of WG and GG.
Journal ArticleDOI
Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage
TL;DR: In this article, the effects of ultrasound, basic amino acids (l-lysine and l-arginine), and their combination treatments on the physicochemical properties of emulsion sausages and raw meat batters were investigated.
Journal ArticleDOI
Structure and functionalities changes in high-pressure homogenized clam protein isolate
TL;DR: In this article, a nonthermal processing technique using HPH can improve functional properties of shellfish proteins, including solubility, emulsifying properties, and foaming properties.
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.
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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.