Academic Journal
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
| العنوان: | Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound |
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| المؤلفون: | Chunpeng Han, Xinyu Ren, Xin Shen, Xiaoyu Yang, Liang Li |
| المصدر: | Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106902- (2024) |
| بيانات النشر: | Elsevier, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Chemistry LCC:Acoustics. Sound |
| مصطلحات موضوعية: | Lactic acid bacteria, Soy protein isolate, Emulsion gel, Ultrasonic treatment, Bioaccessibility, Chemistry, QD1-999, Acoustics. Sound, QC221-246 |
| الوصف: | This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1350-4177 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S1350417724001500; https://doaj.org/toc/1350-4177 |
| DOI: | 10.1016/j.ultsonch.2024.106902 |
| URL الوصول: | https://doaj.org/article/44f83b7941a34fa39522f9af248e2c2f |
| رقم الانضمام: | edsdoj.44f83b7941a34fa39522f9af248e2c2f |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13504177 |
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| DOI: | 10.1016/j.ultsonch.2024.106902 |