Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates

In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF(6)] increased by 12.53% as compared to...

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Detalles Bibliográficos
Autores principales: Zhang, Wenxue, Huang, Liurong, Chen, Wenwen, Wang, Jiale, Wang, Shiheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063908/
https://www.ncbi.nlm.nih.gov/pubmed/33845246
http://dx.doi.org/10.1016/j.ultsonch.2021.105546

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063908/
https://www.ncbi.nlm.nih.gov/pubmed/33845246
http://dx.doi.org/10.1016/j.ultsonch.2021.105546

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