电场
材料科学
有序性
纳米技术
化学工程
心理学
量子力学
社会心理学
物理
工程类
作者
Xinyue Zhang,Zhanrong Li,Xiaojiao Zheng,Wenjun Wen,Xiaowen Wang
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2024-01-01
卷期号:13 (1): 148-148
被引量:9
标识
DOI:10.3390/foods13010148
摘要
The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p < 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.
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