Journal
FOOD CHEMISTRY
Volume 325, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126921
Keywords
Peanut protein isolate; pH-shifting; Gel properties; Structure
Funding
- National Key Research and Development Program of China [2018YFD0401200]
- National Natural Science Foundation of China [31801588]
- Key Research Development and Promotion Special Project of Henan Province [182102110246, 192102110107, 202102110294, 202102110295]
- Young backbone teacher program in Henan Province [2019GGJS127]
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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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