Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process
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- 作者：Guilherme de Figueiredo Furtado ; Raphaela Araú ; jo Mantovani ; Larissa Consoli ; Miriam Dupas Hubinger ; Rosiane Lopes da Cunha ; rosiane@unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Emulsion ; Hydrophobicity ; Ultrasound
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：178-188
- 全文大小：2439 K
文摘
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The ultrasound effect on proteins structure was investigated.
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Ultrasound promoted conformational changes only for lactoferrin.
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Higher proteins hydrophobicity was observed with increasing of sonication time.
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Higher sonication time produced smaller droplets and more stable emulsions.