Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment

This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of the salt-containing gel (<i>p</i> &l...

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Bibliographic Details
Main Authors: Zhaojun Wang, Lin Zeng, Liwei Fu, Qiuming Chen, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Molecules
Subjects:
soy protein isolates
gel properties
NaCl concentration
ultrasound
rheological properties
protein interaction
Online Access:https://www.mdpi.com/1420-3049/27/23/8221

Internet

https://www.mdpi.com/1420-3049/27/23/8221

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