Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates

Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates

A solution (10%, w/v) of whey protein soluble aggregates (WPISA) was pretreated with high-intensity ultrasound (HUS, 20 kHz) for different durations (10–40 min) before incubation with transglutaminase (TGase) to investigate the effect of HUS on the structural, physicochemical, rheological, and gelat...

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Bibliographic Details
Main Authors:	Tiehua Zhang, Yanli Zhao, Xiner Tian, Jing Liu, Haiqing Ye, Xue Shen
Format:	Article
Language:	English
Published:	Elsevier 2021-06-01
Series:	Ultrasonics Sonochemistry
Subjects:	High intensity ultrasound Transglutaminase Whey protein soluble aggregates Rheological property Gelation property
Online Access:	http://www.sciencedirect.com/science/article/pii/S135041772100095X

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