期刊
FOOD CHEMISTRY
卷 368, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130848
关键词
Perilla protein isolate; Ultrasonic treatment; Structural characteristics; Functional properties; Emulsion
资金
- National Natural Science Foundation of China [32072138]
This study found that ultrasonic treatment can improve the functional properties of perilla protein isolate (PPI) and enhance its stability in emulsions. Ultrasonic treatment results in smaller particle size, increased solubility, and higher stability of emulsions stabilized by PPI.
This study investigated the effects of ultrasonic treatment on the structural characteristics and functional properties of perilla protein isolate (PPI). Besides, the performance of the emulsions stabilized by ultrasonictreated PPI was analyzed, aiming at exploring the potential mechanism of ultrasonic technology to improve emulsion stability. Results showed that ultrasonic treatment reduced the particle size, induced the exposure of hydrophobic groups and changes in the secondary structure and tertiary conformation of PPI. However, the molecular weight and the crystalline regions were remained unchanged. Apart from this, ultrasonic treatment improved the solubility, water/oil holding capacity, foaming and emulsifying capacity of PPI. Furthermore, the emulsions prepared by ultrasonic-treated PPI possessed the highest stability, which might be due to the smaller droplets size and reduced droplets attraction by higher proportion of interfacial adsorbed protein. This findings will provide a new insight into the application of ultrasonic to improve the stability of PPI-stabilized emulsions.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据