Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein

Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein

Using defatted adzuki bean protein as raw material, the effects of different ultrasonic power and time on the physical and chemical properties and antioxidant function of adzuki bean protein were studied by using hydrolysis degree, foaming ability and total antioxidant capacity. After treatment with...

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Bibliographic Details
Main Authors: Yu AN, Xinyu ZHOU, Ying WANG, Zhaohang ZUO, Wei SUN, Naidan ZHANG, Weiqiao PANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-08-01
Series:Shipin gongye ke-ji
Subjects:
ultrasonication
adzuki bean protein
physicochemical properties
antioxidant capacity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010266

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