Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins
Food Research International(2022)
摘要
•Basic electrolyzed water coupled with ultrasonic (USBEW) modify protein was proposed;•USBEW protected the active groups of Antarctic krill proteins (AKPs) from oxidation;•USBEW significantly improved the solubility and decreased the particle size;•Functional Properties of AKPs was greatly improved by USBEW treatment;•The in vitro digestibility of AKPs treated by USBEW was significantly increased.
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关键词
Ultrasonic,Physicochemical properties,Amino acid composition,Solubility,Digestibility
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