Synergistic effects of mannoprotein and ultrasound on the interfacial properties, flavor, and structure of yeast protein

Synergistic effects of mannoprotein and ultrasound on the interfacial properties, flavor, and structure of yeast protein

To expand the application of yeast protein (YP) in the food industry, the synergistic effects of mannoprotein (MP) and ultrasound (US) treatment were explored to improve its solubility, flavor, and structural properties. Results showed that YP and MP formed YP-MP conjugation in 1:3 (w:w), after reac...

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Bibliographic Details
Main Authors: Jin Luo, Li Liang, Yongzhao Bi, Xialei Liu, Kaina Qiao, Zunying Liu, Xiangzhao Mao, Baoguo Sun, Yuyu Zhang
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Ultrasonics Sonochemistry
Subjects:
Yeast protein
Mannoprotein
Ultrasound
Structure
Interfacial properties
Flavor enhancement
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417725001518
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