Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
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- 作者：H. Leea ; G. Yildiza ; L.C. dos Santosa ; b ; S. Jianga ; J.E. Andradea ; N.J. Engesetha ; H. Fenga ; haofeng@illinois.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soy protein ; pH treatment ; Ultrasound ; Encapsulation ; Nanoparticles ; Vitamin D3
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：55
- 期：Complete
- 页码：200-209
- 全文大小：1677 K
文摘
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A method treating soy protein with pH shifting in combination with ultrasound is proposed.
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pH shifting at pH12 followed by ultrasound produced nano-sized protein aggregates (<100 nm).
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Protein solubility and selected functional properties were improved.
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The protein nano-structures provided protection of vitamin D against UV irradiation.