The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity

The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity

(1) Background: Jackfruit leaves (<i>Artocarpus heterophyllus</i> Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interact...

Full description

Saved in:
Bibliographic Details
Main Authors: Frida Zoé Ragazzo-Calderón, Maricarmen Iñiguez-Moreno, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Applied Sciences
Subjects:
vegetal protein
high-power ultrasound
amino acid profile
food processes
foaming capacity
emulsifying capacity
Online Access:https://www.mdpi.com/2076-3417/14/18/8301
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/14/18/8301

Similar Items