Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation

Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation

Glycosylation can enhance the thermal stability and ionic tolerance of protein hydrolysate emulsions. Ultrasound-assisted wet-heat glycosylation (UA) and precise control over the degree of glycosylation (DG) are crucial for optimizing the modification effects. This study investigated the mechanisms...

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Bibliographic Details
Main Authors: Congzhen Shi, Jun Liu, Yuanyuan Deng, Pengfei Zhou, Yan Zhang, Zhihao Zhao, Xiaojun Tang, Ping Li, Jiarui Zeng, Mingwei Zhang, Guang Liu
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Whey protein hydrolysate
Ultrasound-assisted wet-heat glycosylation
Degree of glycosylation
Interfacial behavior
Emulsion
Thermal stability
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417725001920
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