Cargando…

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of different high intensity ultrasound (HIU) powers on the structure and solubility of the complex were studied. Fourier transform infrared (FTIR) spectroscopy analysis exhibited that with increasing HIU pow...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Ning, Zhou, Xiaonan, Wang, Weining, Wang, Liqi, Jiang, Lianzhou, Liu, Tianyi, Yu, Dianyu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8567442/ https://www.ncbi.nlm.nih.gov/pubmed/34737159 http://dx.doi.org/10.1016/j.ultsonch.2021.105808

Ejemplares similares

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion
por: Wang, Tong, et al.
Publicado: (2021)

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models
por: Wang, Tong, et al.
Publicado: (2021)

Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine
por: Yu, Yingjie, et al.
Publicado: (2022)

Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex
por: Wang, Tong, et al.
Publicado: (2021)

Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles
por: Wang, Jiayue, et al.
Publicado: (2023)

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound
por: Ma, Xiaobin, et al.
Publicado: (2022)

Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
por: Zhang, Xin, et al.
Publicado: (2021)

Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate
por: Zhao, Fei, et al.
Publicado: (2019)

Secondary Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin and Its Relation with Digestibility
por: Yang, Yong, et al.
Publicado: (2016)

Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin
por: Fu, Lijuan, et al.
Publicado: (2023)

Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate
por: He, Mingyu, et al.
Publicado: (2020)

Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure
por: Saavedra Isusi, Gabriela Itziar, et al.
Publicado: (2023)

Rheological and Solubility Properties of Soy Protein Isolate
por: O′Flynn, Timothy D., et al.
Publicado: (2021)

Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage
por: Xu, Yue, et al.
Publicado: (2020)

Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content
por: Feng, Hongxia, et al.
Publicado: (2014)

Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion
por: Wang, Qiang, et al.
Publicado: (2020)

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
por: Kong, Yue, et al.
Publicado: (2023)

Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein
por: Li, Na, et al.
Publicado: (2022)

Evaluation of Solubility Characteristics of a Hybrid Complex of Components of Soy
por: Inoue, Yutaka, et al.
Publicado: (2019)

Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase
por: Wang, Shang-Ta, et al.
Publicado: (2019)

Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
por: Cao, Jia, et al.
Publicado: (2022)

Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure
por: Freitas, Mírian Luisa Faria, et al.
Publicado: (2020)

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration
por: Zhang, Hong, et al.
Publicado: (2021)

Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha
por: Peng, Xinhui, et al.
Publicado: (2023)

Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
por: Geng, Mengjie, et al.
Publicado: (2022)

Effects of ultrasound on the enzymatic degradation of pectin
por: Larsen, Lena Rebecca, et al.
Publicado: (2021)

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
por: Saavedra Isusi, Gabriela Itziar, et al.
Publicado: (2022)

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity
por: Torres-Gallo, Ramiro, et al.
Publicado: (2022)

Structure and in vitro digestibility on complex of corn starch with soy isoflavone
por: Wang, Siqi, et al.
Publicado: (2020)

Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties
por: Chen, Xing, et al.
Publicado: (2022)

Covalent binding of ultrasound-treated japonica rice bran protein to catechin: Structural and functional properties of the complex
por: Guo, Yanfei, et al.
Publicado: (2023)

Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment
por: Wang, Zhaojun, et al.
Publicado: (2022)

Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability
por: Yin, Xin, et al.
Publicado: (2022)

Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier
por: Zhang, Minghao, et al.
Publicado: (2022)

High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties
por: Xia, Wenjie, et al.
Publicado: (2020)

Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
por: Hu, Anna, et al.
Publicado: (2021)

Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality
por: Fan, Yahui, et al.
Publicado: (2022)

Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release
por: Wang, Xu, et al.
Publicado: (2021)

Antibacterial Soy Protein Isolate Prepared by Quaternization
por: Dong, Qi, et al.
Publicado: (2022)

The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins
por: Gawkowska, Diana, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_840hj6m2cio6hd72b6877br7ha