Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system
Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system
复制标题
高静水压对模型蛋白-水胶体体系中甘薯蛋白乳化特性的影响
DOI：
10.1016/j.foodchem.2014.08.013
复制
发表时间：
2015-02-15
期刊：
影响因子：
8.8
通讯作者：
Sun, Hong-Nan
中科院分区：
文献类型：
--
作者：
Khan, Nasir Mehmood;Mu, Tai-Hua;Sun, Hong-Nan
研究了瓜尔豆胶（GG）和单硬脂酸甘油酯（GMS）分别为0.1%、0.3%和0.5%（w/v）时，高压对甘薯蛋白（SPP）乳化性能的影响。乳化稳定性指数（ESI）显示，在600 MPa压力下，含GG的SPP的ESI值显著增加（P < 0.05），而SPP-GMS乳状液的稳定性随GMS浓度的增加和HHP处理（200-600 MPa）而显著降低。HHP处理显著降低SPP-GG模型的乳状液分层率，而SPP-GMS模型未观察到这种情况。发现SPP-GG乳状液模型的流动指数随HHP处理量的增加而降低，具有非牛顿行为。经HHP处理后的SPP-GMS乳状液模型粘度较低，但具有较强的牛顿流动特性。(C)2014爱思唯尔有限公司版权所有。
The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P < 0.05) in ESI value at 600 MPa treatment, while the stability of SPP-GMS emulsions significantly decreased with increase in GMS concentrations and HHP treatments (200-600 MPa). HHP treatment considerably reduced the creaming rate for SPP-GG model while such case was not observed for SPP-GMS model. The flow index for SPP-GG emulsion model was found to decrease with increase in HHP treatment and had non-Newtonian behaviour. The SPP-GMS emulsion models with HHP treatments showed comparatively lower viscosities but had more Newtonian flow character. (C) 2014 Elsevier Ltd. All rights reserved.