Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate

被引：0
|
作者：
Li, Ke [1 ]
Li, Sanying [1 ]
Du, Manting [1 ]
Wang, Yanqiu [1 ]
Zhang, Junxia [1 ]
Bai, Yanhong [1 ]
机构：
[1] Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Province Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou,450001, China
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 23期
关键词：
Differential scanning calorimetry - Particle size analysis - Scanning electron microscopy - Animals - Emulsification - Sodium dodecyl sulfate - Ultrasonic equipment - Circular dichroism spectroscopy - Electrophoresis - Precipitation (chemical) - Structural properties - Dichroism - Principal component analysis - Sulfur compounds - Proteins;
D O I：
10.7506/spkx1002-6630-20201218-217
中图分类号：
学科分类号：
摘要：
Functional properties of pale soft exudative (PSE)-like chicken protein isolate prepared by sequential alkali dissolution and acid precipitation are poor. In this context, the effects of different ultrasonic power levels (0, 150, 300 and 450 W) on the structure and emulsifying properties of PSE-like protein isolate as well as the correlation between them were analyzed. The results showed that the particle size and the absolute value of zeta potential of the protein isolate were decreased significantly (P © 2021, China Food Publishing Company. All right reserved.
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页码：114 / 122
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