Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes
Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes
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冷冻干燥对豌豆分离蛋白/大豆可溶性多糖复合物相互作用和功能特性的影响
DOI：
10.1016/j.molliq.2019.04.126
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发表时间：
2019-07
影响因子：
6
通讯作者：
Chen Yijie
中科院分区：
文献类型：
--
作者：
Zhan Fuchao;Shi Minqi;Wang Yuntao;Li Bin;Chen Yijie
研究了可溶性大豆多糖（SSPS）对豌豆分离蛋白（PPI）冷冻干燥过程中性质的影响。首先，在pH2.5的条件下，通过静电相互作用制备了PPI-SSPS复合物。然后将不同PPI与SSPS质量比的PPI-SSPS复合物进行冷冻干燥处理。通过冷冻干燥处理，PPI颗粒的结构部分展开，导致表面疏水性和发泡性的改善。由于SSPS通过疏水作用和氢键作用与PPI结合，降低了PPI的表面疏水性，同时提高了乳液的稳定性。SSPS的加入导致改性粒子的重排和互连，从而改善了界面性能和流变性能。这些结果表明，改性PPI-SSPS复合物，作为一种优良的表面活性物质相比，天然PPI，表现出更大的潜力。
The objective of this research is to investigate the effect of soluble soybean polysaccharide (SSPS) on properties of pea protein isolate (PPI) with the processing of freeze-drying. First, PPI-SSPS complex was fabricated under the condition of pH 2.5 via electrostatic interaction. Then, PPI-SSPS complex with different mass ratio of PPI and SSPS was processed with freeze-drying. By freeze-drying treatment, the structural part of the PPI particles was unfolded, resulting in improvement of surface hydrophobicity and foamability. Since SSPS adhered to PPI through hydrophobic interaction and hydrogen bonding, the surface hydrophobicity of the reconstituted PPI particles was reduced, meanwhile the emulsion stability was enhanced. The addition of SSPS leaded to rearrange and interconnect of the modified particles, resulting in improvement of interfacial properties and rheological properties. These results indicated that modified PPI-SSPS complex, as compared to the native PPI, exhibited a greater potential to act as a kind of excellent surface-active substance.
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影响因子：
8.9
作者：
M. Semenova
通讯作者：
M. Semenova
DOI：
10.1016/s1359-0294(96)80077-x
发表时间：
1996-12
影响因子：
8.9
作者：
D. S. Home
通讯作者：
D. S. Home
影响因子：
9.9
作者：
M. B. Munk;Henriette R. Erichsen;M. Andersen
通讯作者：
M. B. Munk;Henriette R. Erichsen;M. Andersen
豌豆 [Pisum sativum (L.)] 蛋白质的 pH 依赖性乳化特性
影响因子：
10.7
作者：
Liang, Han-Ni;Tang, Chuan-He
通讯作者：
Tang, Chuan-He
影响因子：
6.1
作者：
Haiming Zhu;S. Damodaran
通讯作者：
Haiming Zhu;S. Damodaran