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Pregled bibliografske jedinice broj: 386126

Physical properties of ultrasound treated soy proteins


Režek Jambrak, Anet; Lelas, Vesna; Mason, Timothy J.; Krešić, Greta; Badanjak, Marija
Physical properties of ultrasound treated soy proteins // Journal of food engineering, 93 (2009), 386-393 (međunarodna recenzija, članak, znanstveni)


Naslov
Physical properties of ultrasound treated soy proteins

Autori
Režek Jambrak, Anet ; Lelas, Vesna ; Mason, Timothy J. ; Krešić, Greta ; Badanjak, Marija

Izvornik
Journal of food engineering (0260-8774) 93 (2009); 386-393

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Soy proteins; ultrasound; physical properties; functional properties; rheological properties

Sažetak
The aim of this study was to examine the effect of ultrasound treatment on physical properties of soy proteins. For this purpose, soy protein isolates (SPI) and soy protein concentrate (SPC) were treated with ultrasound 20 kHz probe and ultrasound baths (40 kHz and 500 kHz) system. In this study ultrasound treatment affected significant changes in texture of model systems prepared with soy protein concentrates, that gelled during ultrasound treatment with probe 20 kHz and 40 kHz bath for 15 min. Model system prepared with SPI creamed during ultrasound treatment with probe 20 kHz for 15 min. Treatment with 20 kHz probe ultrasound lead to significant changes in conductivity, increased solubility for SPC, significantly increased specific surface area that is of interest in food texture and increased values of emulsion activity index. Weight mean diameter and volume-surface average diameter decreased significantly for all samples and all treatments. Flowing behavior of SPI and SPC model systems have been greater influenced by ultrasound treatment. There was no improvement in foaming and emulsifying properties of soy protein model systems after 500 kHz bath treatment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2533 - Nove tehnike procesiranja u proizvodnji funkcionalne hrane (Vesna Lelas, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus