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- Title
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate.
- Authors
Qiu-Ting Zhang; Zong-Cai Tu; Xiao, Hui; Hui Wang; Xiao-Qin Huang; Guang-Xian Liu; Cheng-Mei Liu; Yan Shia; Liang-Liang Fan; De-Rong Lin
- Abstract
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 255.8nm 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 (H0) (r = 0.712 and r = 0.668, respectively)
- Subjects
CHINA; PEANUT proteins; SCANNING electron microscopy; PARTICLES (Nuclear physics); FLUORESCENCE spectroscopy; SPECTRUM analysis
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, Vol 92, Issue 1, p30
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2013.07.006