Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
Food Chemistry(2022)
摘要
•Egg yolk powder with high solubility and excellent dispersion stability was prepared.•The yolk proteins sonicated at 60 W for 20 min had the highest degree of hydrolysis.•Ultrasound-assisted enzymolysis led to smaller particle size of yolk particles.•Ultrasound treatment enhanced the hydrogen bonding forces between proteins.
更多查看译文
关键词
Egg yolk powder,Ultrasound,Enzymolysis,Hydration,Protein structure,Dispersion stability
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要