Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight

The effects of power ultrasound (US) pretreatment on the preparation of soy protein isolate hydrolysate (SPIH) prepared at the same degree of hydrolysis (DH) of 12 % were measured. Cylindrical power ultrasound was modified into mono-frequency (20, 28, 35, 40, 50 kHz) ultrasonic cup coupled with an a...

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الحاوية / القاعدة:	Ultrasonics Sonochemistry
المؤلفون الرئيسيون:	Yolandani, Haile Ma, Yunliang Li, Dandan Liu, Hongchang Zhou, Xiaoshuang Liu, Yuming Wan, Xiaoxue Zhao
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2023-05-01
الموضوعات:	Ultrasound frequency Limited enzymatic hydrolysis Soy protein isolate High concentration Functional properties
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S1350417723001268