Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

[Display omitted] •Effects of ultrasonic pretreatments with different energy irradiation modes were compared.•ESI of SPI treated by EGU was higher than those of EDU and SU.•The influence of EGU on the structure of SPI was more significant than those of EDU and SU. The effects of dual-frequency ultra...

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Veröffentlicht in:	Food and bioproducts processing 2020-09, Vol.123, p.419-426
Hauptverfasser:	Huang, Liurong, Zhang, Wenxue, Ding, Xiaona, Wu, Zhengfen, Li, Yunliang
Format:	Artikel
Sprache:	eng
Schlagworte:	Circular dichroism Coils Dichroism Emulsifying properties Emulsions Energy Energy irradiation mode Fluorescence Hydrophobic surfaces Hydrophobicity Irradiation Mechanical properties Properties Properties (attributes) Protein folding Proteins Random coil Solubility Soy protein isolate Spectra Stability Structure Ultrasonic imaging Ultrasound
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