Abstract
Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.
Publication Date
8-28-2015
First Page
256
Last Page
259
DOI
10.13652/j.issn.1003-5788.2015.04.063
Recommended Citation
Qian, WU; Lifen, ZHANG; and Fusheng, CHEN
(2015)
"Research progress of ultrasonic effect on protein extraction and modification,"
Food and Machinery: Vol. 31:
Iss.
4, Article 63.
DOI: 10.13652/j.issn.1003-5788.2015.04.063
Available at:
https://www.ifoodmm.cn/journal/vol31/iss4/63
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