Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties

Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties

This study aimed to explore the impact of varying Ca2+ concentrations and 11S/7S ratios on the gel performance of soybean protein gels (SPGs) under ultrasonication (400 W, 15 min) and to clarify the mechanisms involved. Results showed Ca2+ addition altered the structure of soybean 11S/7S protein gel...

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Bibliographic Details
Main Authors: Ruqi Guo, Xiaoqi Deng, Qinlin Hu, Ying Zhu, Xiuqing Zhu
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Ca2+
11S/7S protein
Ultrasound
Gel structure
Digestive properties
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724003924

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http://www.sciencedirect.com/science/article/pii/S1350417724003924

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