Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

• Published in: Foods Vol. 9; no. 12; p. 1908
• Main Authors: Mao, Chao, Wu, Juan, Zhang, Xiangzhi, Ma, Fengping, Cheng, Yu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 20.12.2020; MDPI AG
• Subjects: digestion; pH shifting; potato protein; solubility; ultrasound; digestion; solubility; pH shifting; potato protein; ultrasound

Ultrasonic (US) treatment was combined with pH shifting (pHS) and mild thermal (40 °C) (T40) treatment (US/T40/pHS) to improve the solubility of potato protein. The effects of the ultrasonication frequency, ultrasonication time, and incorporation sequence on the solubility of potato protein were inv...