Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction

Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction

Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction comb...

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Bibliographic Details
Main Authors: Gaolin Li, Ran Tao, Yufeng Sun, Lili Wang, Yurui Li, Bei Fan, Fengzhong Wang
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
SPI
ultrasonic modification
physicochemical properties
gel properties
Online Access:https://www.mdpi.com/2304-8158/13/5/738

Internet

https://www.mdpi.com/2304-8158/13/5/738

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