Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

The functional and nutritional significance of soy protein (SP) makes it one of the best legume proteins but, its larger molecular size conformation with close-packed globular structure jeopardizes its hydration, gelation and nutritional properties. Therefore, the restructuring of SP was employed using ultrasound to evaluate its impact on hydration, gelation, thermal, in-vitro protein digestibility (IVPD) and structural attributes. Ultrasound significantly (P