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The functional properties of soluble nano-sized soy protein aggregates produced by pH treatment followed by ultrasonication (US) were investigated. Commercial soy protein isolate (SPI) was subjected to pH treatment under acidic (pH 2–4) or alkaline (pH 9–12) conditions followed by US before neutralizing to pH 7. The pH treatment at pH 12 followed by sonication for 5 min (pH12 + US5) was the most effective...
Ultrasonic inactivation tests with tomato pectinmethylesterase (PME) were conducted at cavitation intensities in the range of 0.004–0.020mgLmin −1 (hydrogen peroxide yield rate) and at 50, 61, and 72°C. Thermal only tests at 50, 61, and 72°C were also conducted to delineate possible additive or synergistic effects. In thermal inactivation tests, the reduction in PME residual activity at 50°C...
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