Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

High-concentration soy protein isolate was subjected to ultrasonication for viscosity reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 min, 160 W/L) effectively reduced the viscosity of soy protein isolate at a comparatively high concentration of 14 % (w/v...

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Bibliographic Details

Published in:	Ultrasonics Sonochemistry
Main Authors:	Yolandani, Haile Ma, Dandan Liu, Yu Cheng, Fredy Agil Raynaldo, Mokhtar Dabbour, Jiapin Chao, Asad Ali, Susu Yang
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Subjects:	Viscosity reduction Soy protein isolate Ultrasound pre-treatment Limited enzymatic hydrolysis Functional properties Protein structure
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417724000956