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Effect of Ultrasonic Pretreatment on the Gel Properties and Structure of Flaxseed Gum-Soybean Protein Isolate Composite Gels

Objective: This study aimed to investigate the impact of different ultrasonic power and time pretreatments on the structures and gel properties of the flaxseed gum and soybean protein isolate composite gel induced by TG enzyme. Methods: The structural characteristics, molecular conformation, and mic...

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Enregistré dans:
Auteurs principaux: Tongshen DU, Yue LIU, Junhua MA, Xinyi WANG, Cunkuan SHEN, Hua YANG, Jinxin YAN
Format: Artigo
Langue:Chinês
Publié: The editorial department of Science and Technology of Food Industry 2024-07-01
Collection:Shipin gongye ke-ji
Sujets:
composite gel
flaxseed gum
ultrasonic pretreatment
textural property
protein structure
microstructure
Accès en ligne:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080044
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