کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1265713 1496873 2016 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of high-energy ultrasound on the functional properties of proteins
ترجمه فارسی عنوان
اثرات اولتراسوند با انرژی بالا بر خواص عملکردی پروتئین ها
کلمات کلیدی
سونوگرافی؛ کیفیت عملکردی پروتئین ها
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
چکیده انگلیسی


• Ultrasound is a promising technique in food technology with a low impact on the environment.
• The application of high-energy ultrasound can be used to improve functional properties of proteins.
• To obtain better results during its application, the optimal conditions must be standardized to each food.

In recent years, high-energy ultrasound has been used as an alternative to improve the functional properties of various proteins, such as from milk, eggs, soy and poultry. The benefits of implementing this technology depend on the inherent characteristics of the protein source and the intensity and amplitude of the ultrasound, as well as on the pH, temperature, ionic strength, time, and all of the variables that have an effect on the physicochemical properties of proteins. Therefore, it is necessary to establish the optimal conditions for each type of food. The use of ultrasound is a promising technique in food technology with a low impact on the environment, and it has thus become known as a green technology. Therefore, this review focuses on the application of high-energy ultrasound to food; its effects on the functional properties of proteins; and how different conditions such as the frequency, time, amplitude, temperature, and protein concentration affect the functional properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 31, July 2016, Pages 558–562
نویسندگان
, , , ,