Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy P...
Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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The objective of this study was to investigate the effects of different high-intensity ultrasonication (HIU) pretreatment on the structure and properties of soybean protein isolate (SPI) as well as enzymatic hydrolysis of SPI by bromelain and antioxidant activity of hydrolysates. The HIU-treated SPI fractions showed a decrease in the proportion of...
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Full title
Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate
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TN_cdi_doaj_primary_oai_doaj_org_article_508372d6d1cc4d92b922d96e5dd8bea8
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_508372d6d1cc4d92b922d96e5dd8bea8
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules24203637
