期刊
JOURNAL OF FOOD ENGINEERING
卷 277, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2020.109902
关键词
Egg white protein; Ultrasound frequency; Physicochemical properties; Secondary structure
资金
- National Key Research and Development Program of China [2018YFD0400303]
- Program of National Natural Science Foundation of China [31701530]
The effects of high-power ultrasound (HP-US) treatment with different frequencies, temperatures, and durations on the physicochemical and structural properties of untreated and HP-US-treated egg white protein (EWP) were evaluated. Results indicated that the solubility of EWP was significantly improved after HP-US treatment, especially under the continuous dual frequency of 20/40 kHz. The foaming capacity of the EWP also depended on the treatment frequency, temperature, and duration, and foaming stability increased considerably in the HPUS-treated EWP compared with the untreated one. The particle size of the HP-US-treated EWP greatly decreased compared with that of untreated EWP. Results of low-field nuclear magnetic resonance analysis indicated that more water molecules were trapped in the EWP gel structure as free water after HP-US treatment. Therefore, the green technology of HP-US treatment can improve the physicochemical properties of EWP because of its sono-chemical effect on the molecular conformation of EWP.
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