Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
复制标题
高强度超声对豌豆分离蛋白结构和发泡性能的影响
DOI：
10.1016/j.foodres.2018.04.044
复制
发表时间：
2018-07-01
影响因子：
8.1
通讯作者：
Chen, Yijie
中科院分区：
文献类型：
--
作者：
Xiong, Ting;Xiong, Wenfei;Chen, Yijie
The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90% for 30 min) on structure and foaming properties of pea protein isolate (PPI) were investigated. No significant change was observed from the electrophoresis profiles and circular dichroism (CD) spectrum. Analyses of fluorescence spectroscopy and the amount of free sulfhydryl groups showed that HIUS induced protein molecular partial unfolding. Furthermore, HIUS decreased particle size of PPI and increased exposed hydrophobicity, resulting in a reduction of the surface tension at the air water interface. Therefore, the foaming ability of PPI increased from 145.6% to 200.0%. The foaming stability increased from 58.0% to 73.3% with the increasing amplitude after 10 min though all reduced to 50.0% with the extension of time. That suggested that HIUS treatment has a potential to be implemented to modify foaming properties of PPI.
