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การพัฒนาสมบัติเชิงหน้าที่ของโปรตีนในอาหารโดยใช้เทคโนโลยีคลื่นเสียงความถี่สูงความเข้มสูง |
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| รหัสดีโอไอ | |
| Creator | สุวิมล อริยประกาย |
| Title | การพัฒนาสมบัติเชิงหน้าที่ของโปรตีนในอาหารโดยใช้เทคโนโลยีคลื่นเสียงความถี่สูงความเข้มสูง |
| Contributor | - |
| Publisher | King Mongkut’s University of Technology Thonburi |
| Publication Year | 2564 |
| Journal Title | KMUTT Research and Development Journal |
| Journal Vol. | 44 |
| Journal No. | 4 |
| Page no. | 547-557 |
| Keyword | High intensity ultrasonication, Food proteins, Emulsifier, Emulsion, Foam, Gel |
| URL Website | https://journal.kmutt.ac.th/ |
| Website title | เว็บไซต์วารสารวิจัยและพัฒนา มจธ. |
| ISSN | 2697-5521 |
| Abstract | High intensity ultrasonic wave has recently been used to enhance functionalproperties of food proteins by improving solubility, water holding or oil holdingcapacity, gelation properties, emulsifier properties as well as foaming and emulsionstabilization abilities. Functional properties of various plant and animalproteins, such as those from beans, grains, seeds, milk, eggs, and meat, havebeen improved by high intensity ultrasonication. High intensity ultrasonic wavecreates high shear force that disrupts protein aggregation and modifies proteinparticle sizes, molecular sizes and surface properties, including surface hydrophobicity,surface charges, and free sulfhydryl content. These lead to alterationof intramolecular interactions within protein molecules and intermolecularinteractions between protein-protein molecules and between protein-watermolecules in foods. Ultrasonic power, sonication time, temperature and pHhave been noted to influence the modification of protein structures andproperties. This article provides detailed information on the utilization of highintensity ultrasonic wave to modify proteins from different sources. These willbe useful information for future application of this technology in food industry. |
