Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates.
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DOI: 10.1016/j.foodchem.2016.09.069
Abstract: The effect of power, time and temperature of ultrasound on the structure of β-conglycinin (7S) and glycinin (11S), and on the antioxidant activity of their hydrolysates were investigated. All ultrasound treated 7S and 11S fractions… read more here.
Keywords: antioxidant activity; ultrasound pre; structure conglycinin; treatment ... See more keywords