Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein

Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein

For exploring the effect of ultrasonic treatment on the digestive characteristics, the black bean protein was treated by ultrasonication at different power (150, 200, 250, 300, 350 W) and duration (6, 12, 18, 24 min) in low frequency (20 kHz). The effect of ultrasonication on protein digestibility w...

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Bibliographic Details
Main Authors: Rong'an CAO, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, Changyuan WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
ultrasonic treatment
black bean protein
digestive properties
structural properties
physicochemical properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020141
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