豌豆蛋白
均质化(气候)
原材料
化学
超声波传感器
食品科学
高压
溶解度
材料科学
高蛋白
化学工程
生物
有机化学
医学
生物多样性
工程类
放射科
工程物理
生态学
作者
Jun Yan,Sheliang Zhao,Xingfeng Xu,Fuguo Liu
标识
DOI:10.1016/j.crfs.2023.100653
摘要
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more hydrophobic amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
科研通智能强力驱动
Strongly Powered by AbleSci AI