Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate

The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with on...

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Detalles Bibliográficos
Autores principales: Zhang, Xuehua, Guo, Quanyou, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Sustainable US Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9755242/
https://www.ncbi.nlm.nih.gov/pubmed/36516723
http://dx.doi.org/10.1016/j.ultsonch.2022.106258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9755242/
https://www.ncbi.nlm.nih.gov/pubmed/36516723
http://dx.doi.org/10.1016/j.ultsonch.2022.106258

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