Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties

Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties

This study investigates the effects of pH shift combined with ultrasound treatment on the structure and functional properties of tartary buckwheat protein. The results indicate that with ultrasound assistance and pH shift treatment significantly increased the free thiol content of tartary buckwheat...

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Bibliographic Details
Main Authors: YU Xin, CHENG Zhe, LIU Rui-shan, DONG Ji-lin, LI Yun-long, SHEN Rui-ling
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-01-01
Series:Liang you shipin ke-ji
Subjects:
tartary buckwheat protein
ultrasound assisted ph adjustment
structural properties
solubility
emulsifying properties
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250118
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http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250118

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