ArticleACS omega2024
Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The trial behind it
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Who cites it
2 citing papers in PubMed.
- Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey.Food chemistry: X · 2026Article
- Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
10 authors.
Funding
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Abstract
Soybean protein isolate (SPI) cannot meet the needs of modern food production due to various shortcomings. By change of its structural characteristics, its application in the food field may be increased. This study explored the impact of ultrasonic treatment on the structural and gelation properties of the SPI dispersions. By subjecting SPI to ultrasonic treatment at 0-800 W for 10 min, it was found that this treatment significantly reduced the particle size of SPI to 196 nm and caused an increase in its solubility, surface hydrophobicity, and sulfhydryl content as well as significant changes in the protein structure. At an optimal ultrasonic power of 200 W, SPI gels demonstrated an enhanced gelling ability, strength, and water-holding capacity, forming a more uniform and compact structure. Application in Chiba tofu showed that water retention, elasticity, and sensory quality were optimized at 200 W. The findings highlight that a sonication power of 200 W significantly improves the physicochemical and structural properties of SPI, resulting in a denser and more functional gel suitable for Chiba tofu production.
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Registered trials
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