The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
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- 作者：Jonathan O'Sullivana ; c ; jjo023@bham.ac.uk" class="auth_mail" title="E-mail the corresponding author ; Brian Murrayb ; Cal Flynnc ; Ian Nortona
- 关键词：Gelatin ; Egg white protein ; Pea protein isolate ; Soy protein isolate ; Rice protein isolate ; Ultrasound
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：53
- 期：Complete
- 页码：141-154
- 全文大小：2192 K
文摘
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Ultrasonic effect on properties of animal and vegetable proteins was assessed.
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High power ultrasound (∼34 W cm−2) reduced aggregate size of all animal proteins.
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SDS-PAGE confirmed UST had no effect on the molecular weight of animal proteins.
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UST BG and FG had similar droplet sizes as their untreated counterparts.
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UST BG, PPI and EWP produced smaller emulsion droplets than untreated counterparts.
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