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Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of the salt-containing gel (<i>p</i> < 0.05). The g...

Täydet tiedot

Tallennettuna:
Päätekijät: Zhaojun Wang, Lin Zeng, Liwei Fu, Qiuming Chen, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2022-11-01
Sarja:Molecules
Aiheet:
soy protein isolates
gel properties
NaCl concentration
ultrasound
rheological properties
protein interaction
Linkit:https://www.mdpi.com/1420-3049/27/23/8221
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