Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex

Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex

Ultrasound technology was used to treat rice bran protein (RBP), and the structural and functional properties of ultrasonically treated RBP (URBP) and its chlorogenic acid (CA) complex were studied. When ultrasonic power of 200 W was applied for 10 min, the maximum emission peak λmax of the URBP-CA...

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Bibliographic Details
Main Authors:	Tong Wang, Xing Chen, Weining Wang, Liqi Wang, Lianzhou Jiang, Dianyu Yu, Fengying Xie
Format:	Article
Language:	English
Published:	Elsevier 2021-11-01
Series:	Ultrasonics Sonochemistry
Subjects:	Ultrasound technology Rice bran protein Chlorogenic acid Structural properties Functional properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S135041772100300X

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