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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Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
TL;DR: In this paper, the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of normal and PSE-like chicken breast meat batter suspensions were investigated.
Journal ArticleDOI
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
TL;DR: In this paper, the relationship between protein conformation and functionality is briefly discussed and the underlying principles behind five selected spectroscopic techniques i.e. Fourier transform infrared, Raman, circular dichroism, fluorescence, and ultraviolet spectroscopies are introduced and their recent applications for monitoring conformational changes that occur during physical, chemical or enzymatic modification of proteins are addressed.
Journal ArticleDOI
Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates.
TL;DR: The ultrasonication exposed certain groups of 7S and 11S fractions, improved contact with enzymes, and increased the content of highly active soybean antioxidant peptides.
Journal ArticleDOI
Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics
Yihe Li,Yu Cheng,Zhaoli Zhang,Yang Wang,Benjamin Kumah Mintah,Mokhtar Dabbour,Hui Jiang,Ronghai He,Haile Ma +8 more
TL;DR: Ultrasonic frequency and working modes substantially altered the structure, and modified the solubility of RPI, and was proven to be an effective method for the modification of protein, with promising application in food industry.
Journal ArticleDOI
Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel
Peipei Zhang,Tan Hu,Shaolong Feng,Qi Xu,Ting Zheng,Moxi Zhou,Xueqi Chu,Xingjian Huang,Xiaonan Lu,Siyi Pan,Eunice C.Y. Li-Chan,Hao Hu +11 more
TL;DR: HIU changed physicochemical and structural properties of SPI, producing better substrates for TGase, and increased inter-molecular ε-(γ-glutamyl) lysine isopeptide bonds, disulfide bonds and hydrophobic interactions might have contributed to the HIU TSCG gel network.
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.