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Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound

التفاصيل البيبلوغرافية
العنوان: Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
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 الأكسشن: edsdoj.44f83b7941a34fa39522f9af248e2c2f
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:13504177
DOI:10.1016/j.ultsonch.2024.106902