Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality

Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality

In this study, soy protein isolate (SPI) dispersions (3%, w/v) were treated with hydrodynamic cavitation (HC) with a venturi tube (treatment volume: 2 L) and ultrasonic cavitation (UC) (treatment volume: 200 mL and 2 L) under the power of 550 W for 5, 10, 20, and 30 min. The effects of HC and UC tre...

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Veröffentlicht in:Journal of food engineering 2020-01, Vol.265, p.109697, Article 109697
Hauptverfasser: Ren, Xian'e, Li, Chunzhi, Yang, Feng, Huang, Yongchun, Huang, Chengdu, Zhang, Kunming, Yan, Liujuan
Format: Artikel
Sprache:eng
Schlagworte:
Functional property
Hydrodynamic cavitation
Soy protein isolate
Ultrasonic cavitation
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Zusammenfassung:In this study, soy protein isolate (SPI) dispersions (3%, w/v) were treated with hydrodynamic cavitation (HC) with a venturi tube (treatment volume: 2 L) and ultrasonic cavitation (UC) (treatment volume: 200 mL and 2 L) under the power of 550 W for 5, 10, 20, and 30 min. The effects of HC and UC treatment on the physicochemical and functional properties of SPI were investigated, and the results were compared to better evaluate the HC effects on food proteins. The results showed that the electrophoretic profile and pH were not affected by UC or HC treatment. The particle size and viscosity of SPI were reduced after UC or HC treatment. Both UC and HC treatment significantly (P 
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2019.109697