The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid.

Huang, Liurong; Ding, Xiaona; Li, Yunliang; Ma, Haile

Huang, Liurong; Ding, Xiaona; Li, Yunliang; Ma, Haile.

Afiliación

Huang L; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: hlr88888@163.com.
Ding X; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
Li Y; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.

Food Chem ; 279: 114-119, 2019 May 01.

Article en En | MEDLINE | ID: mdl-30611469

Asunto(s)

Emulsiones/química; Ácido Clorhídrico/química; Agregado de Proteínas; Sonicación; Proteínas de Soja/química; Dicroismo Circular; Tamaño de la Partícula; Solubilidad; Espectrofotometría

Palabras clave

Acid; Aggregation; Emulsifying property; Structure; Ultrasound

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Sonicación / Proteínas de Soja / Emulsiones / Agregado de Proteínas / Ácido Clorhídrico Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido

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