Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them

Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them

To enhance the functional properties of potato proteins (PP), this study investigated the effect of different ultrasonic treatments (at 0, 200, 300, 400, 500, and 600 W for 20 min) combined with pH shift on modifying the functional and structural properties of PP. Changes in the functional and struc...

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Bibliographic Details
Main Author: CHEN Zhuo, CHEN Huimin, LI Qianwen, DOU Xiaoxue, CHEN Shuxing
Format: Article
Language:English
Published: China Food Publishing Company 2025-06-01
Series:Shipin Kexue
Subjects:
potato protein; ultrasonic treatment combined with ph shift; functional properties; structural changes; correlation analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-030.pdf
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