Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein

Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein

The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP). Results of pH, particle size, turbidity, solubility, surface hydrophobicity, and re...

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Bibliographic Details
Main Authors: Yucheng Hou, Xian’e Ren, Yongchun Huang, Kun Xie, Keyao Wang, Liyang Wang, Fengyan Wei, Feng Yang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Nutrition
Subjects:
hydrodynamic cavitation
myofibrillar protein
physicochemical structure
rheology
emulsifying property
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1116100/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1116100/full

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