Abstract
The mechano-chemical effects refer to the physical, chemical and structure changes of substancees caused by mechanical effect. The protein's mechano-chemical effects in the process of ultra high-pressure microfluidization, and the effects of mechano-chemical to thermal stability of soybean protein were studied in this paper. The results show that the particle size of soy bean protein decreased and the distribution sharpened, and disulfide linkage and drainage groups were brokendown, thermal stability increased after ultra high-pressure microfluidization. With the pressure of homogenization increasing, the effects became more obvious.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 2225-2228 |
| Number of pages | 4 |
| Journal | Gaodeng Xuexiao Huaxue Xuebao/Chemical Journal of Chinese Universities |
| Volume | 28 |
| Issue number | 11 |
| State | Published - Nov 2007 |
Keywords
- Mechano-chemical effect
- Soybean protein
- Thermal stability
- Ultra high-pressure microfluidization