Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2600-2609

  Chen, Lin ^a   Chen, Jianshe ^b   Ren, Jiaoyan ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

emulsifying properties; enzymatic hydrolysis; hydrolysates; Soy protein isolates; ultrasound pretreatment

Indexed keywords

ANALYSIS OF MEANS; DEGREE OF HYDROLYSIS; EMULSIFYING PROPERTY; EMULSION STABILIZATION; GLOBULAR PROTEINS; HYDROLYSATES; INTERFACIAL PROPERTY; PROTEIN ADSORPTION; PROTEIN SOLUBILITY; RANDOM COIL; SDS-PAGE; SECONDARY STRUCTURES; SOY PROTEIN; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; SURFACE LOADS; ULTRASOUND PRETREATMENT;

ADSORPTION; EMULSIFICATION; PROTEINS; ULTRASONICS;

ENZYMATIC HYDROLYSIS;

PAPAIN; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN;

ADSORPTION; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; EVALUATION; FOOD HANDLING; HYDROLYSIS; METHODOLOGY; SOLUBILITY; ULTRASOUND;

ADSORPTION; EMULSIONS; FOOD TECHNOLOGY; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PAPAIN; PROTEIN HYDROLYSATES; SOLUBILITY; SOYBEAN PROTEINS; ULTRASONICS;

EID: 79952758423     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103771x     Document Type: Article

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