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过程工程学报 2009
Effect of Ultrasound Treatment on Structure and Functional Properties of Wheat Germ Albumin
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Abstract:
The effects of ultrasonic power and treatment time on the ultraviolet spectrum, fluorescence spectra, surface hydrophobicity, solubility, foaming and emulsifying properties of wheat germ albumin(WGA) were studied.The results showed that the ultraviolet spectrum and fluorescence spectra of WGA were significantly changed after ultrasound treatment.When ultrasonic power was 1800 W, the solubility of WGA was the highest, being increased by 96.2% than that of control.The surface hydropholicity and emulsion activ...
