Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation

Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation

The studies investigated the effects of different ultrasonic powers (180, 360 and 540 W) on the functional properties and structural changes of chicken liver insoluble proteins (CLIPs) isolated by isoelectric solubilization/precipitation (ISP) (with alkaline solubilization at pH 11.0 and pH 12.0 res...

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Bibliographic Details
Main Authors:	Rongrong Mao, Guoyuan Xiong, Haibo Zheng, Jun Qi, Chunhui Zhang
Format:	Article
Language:	English
Published:	Elsevier 2025-01-01
Series:	Ultrasonics Sonochemistry
Subjects:	Ultrasonic Isoelectric solubilization/precipitation Chicken liver insoluble proteins Protein structure Functional properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417724004140
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