Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
文献类型： 外文期刊
作者： Zhang, Qiu-Ting 1 ; Tu, Zong-Cai 1 ; Xiao, Hui 3 ; Wang, Hui 4 ; Huang, Xiao-Qin 2 ; Liu, Guang-Xian 4 ; Liu, Cheng-Me 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Jiangxi Normal Univ, Nanchang 330022, Jiangxi, Peoples R China
3.Yeshiva Univ, Albert Einstein Coll Med, Bronx, NY 10461 USA
4.Nanchang Univ, Minist Educ, Engn Res Ctr Biomass Convers, Nanchang 330047, Jiangxi, Peoples R China
5.Jiangxi Acad Agr Sci, Food Res Ctr, Nanchang 330200, Jiangxi, Peoples R China
6.Harbin Inst Technol, State Key Lab Urban Water Resource & Environm, Harbin 150090, Heilongjian
关键词： Ultrasonic treatment;Peanut protein isolate;Emulsifying properties;Structure;Surface hydrophobicity
期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：4.481； 五年影响因子：4.547 ）
ISSN： 0960-3085
年卷期： 2014 年 92 卷 C1 期
页码：
收录情况： SCI
摘要： Effects of ultrasonic treatment on emulsifying properties and structure of peanut protein isolate (PPI) were evaluated by analysis of particle size distribution, protein surface hydrophobicity, SDS-PAGE, circular dichroism spectra and environmental scanning electron microscopy. The emulsifying properties of the PPI were found to be improved by ultrasonic treatment. The mean particle size decreased from 474.7 nm to 255.8 nm while the molecular weight remained unaffected. The results of intrinsic fluorescence spectroscopy and surface hydrophobicity indicated that ultrasonic treatment induced tertiary structural changes of the proteins in PPI. Emulsifying activity index and emulsion stability index were found to be correlated fairly well with surface hydrophobicity (H-0) (r = 0.712 and r = 0.668, respectively). Crown Copyright (C) 2013 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. All rights reserved.
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