Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7702319 | Ultrasonics Sonochemistry | 2018 | 36 Pages |
Abstract
The results showed that conductivity, solubility, emulsifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characteristics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in β-sheets and random coils and a reduction in α-helix and β-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Ruihua Zhang, Xiaoyang Pang, Jing Lu, Lu Liu, Shuwen Zhang, Jiaping Lv,