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Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight by Yolandani; Haile Ma; Yunliang Li; Dandan Liu; Hongchang Zhou; Xiaoshuang Liu; Yuming Wan; Xiaoxue Zhao is a Engineering article available to read on EtoBox.
What is Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight about?
## Highlights •Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate. •At the same DH, ultrasound substrate pre-treatment altered hydrolysates physicochemical, antioxidants and functional properties. •Hydrophobic properties of the hydrolysates increased with the decrease of ultrasonic frequency. •At the same degree of hydrolysis, ultrasound substrate pre-treatment decelerated the degradation of molecular mass. •Changes in the physicochemical properties contributed to the alterations in the antioxidants and functional properties of the hydrolysates.
Who reads Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight?
It is typically read by researchers, students, and practitioners in Engineering.
- Author
- Yolandani; Haile Ma; Yunliang Li; Dandan Liu; Hongchang Zhou; Xiaoshuang Liu; Yuming Wan; Xiaoxue Zhao
- Publisher
- Elsevier BV
- Published
- 2023
- Language
- EN
- Field
- Engineering (Physical Sciences)