Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

This study aimed to evaluate the gelation characteristics of soybean protein hydrolysate (SPH) extracted by enzyme-assisted aqueous extraction. Specifically, the changes in gelation behaviors for heat-induced (95 °C, 20 min) SPH dispersions treated with pH (pH 3, 5, 9; pH 7 as control) and ultrasoun...

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Detalles Bibliográficos
Autores principales: Yang, Jinjie, Dou, Jingjing, Zhu, Bin, Ning, Yijie, Wang, Huan, Huang, Yuyang, Li, Yang, Qi, Baokun, Jiang, Lianzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10139986/
https://www.ncbi.nlm.nih.gov/pubmed/37060712
http://dx.doi.org/10.1016/j.ultsonch.2023.106403

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10139986/
https://www.ncbi.nlm.nih.gov/pubmed/37060712
http://dx.doi.org/10.1016/j.ultsonch.2023.106403

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