Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

被引：145
|
作者：
Li, Junguang [1 ,2 ]
Wu, Mengmeng [1 ,2 ]
Wang, Yuntao [1 ,2 ]
Li, Ke [1 ,2 ]
Du, Juan [1 ,2 ]
Bai, Yanhong [1 ,2 ]
机构：
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China
[2] Henan Collaborat Innovat Ctr Food Prod & Safety, Henan Key Lab Cold Chain Food Qual & Safety Contr, Zhengzhou 450001, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 325卷
基金：
中国国家自然科学基金;
关键词：
Peanut protein isolate; pH-shifting; Gel properties; Structure; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; HIGH-PRESSURE; PHYSICOCHEMICAL CHARACTERISTICS; RHEOLOGICAL PROPERTIES; SOY PROTEINS; GELATION; ACID; WATER; TEMPERATURE;
D O I：
10.1016/j.foodchem.2020.126921
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate (PPI) were investigated. PPI was subject to different pH conditions (pH 2, pH 4, pH 10, and pH 12) for 1 h, then adjusted back to pH 7 and they were marked as PPI2, PPI4, PPI10, and PPI12, respectively. It was found that the breaking force (BF) and water holding capacity (WHC) of PPI10 gel were significantly improved due to the decreased particle size, increased solubility, free sulfhydryl group content and surface hydrophobicity of PPI10. While PPI2 or PPI12 lost their gel ability due to the formation of large protein aggregates. These results indicated that pH-shifting treatment might be a convenient and economical method to prepare PPI with different gel and structural properties.
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页数：10
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