Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate.

Xiaoyang SunWen ZhangLifen ZhangShaojun TianFusheng Chen

Published in: Journal of the science of food and agriculture (2020)

The results suggested that ultrasound can be used to induce the conformational changes to modify the interfacial association between protein-oil phases, thereby improving the emulsifying properties of peanut protein. © 2020 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
molecular dynamics simulations
magnetic resonance imaging
binding protein
molecular dynamics
computed tomography
ionic liquid
fatty acid