期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 5, 页码 1597-1608出版社
WILEY
DOI: 10.1111/ijfs.14028
关键词
Aqueous extraction processing; drying methods; functional properties; peanut protein concentrates; physicochemical properties
资金
- National High Technology Research and Development Program of China [2013AA102103]
- Science and Technology Plan Project of Jiangsu Province [BY2016022-36]
- Natural Science Foundation of Jiangsu Province [BK2012116]
- program of Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
Peanut protein concentrates (PPCs) were prepared by aqueous extraction processing (AEP), organic solvent extraction processing (SEP) and prepress-organic solvent extraction processing (P-SEP) and converted into powder by freeze and spray drying. The drying method showed an influence on the surface morphology and second structure of PPCs. Peanut protein concentrates of AEP were found to have lower protein contents, solubility and higher surface hydrophobicity, resulted in similar emulsion ability index (EAI) values and lower emulsion stability index (ESI) and water-holding capacity (WHC) values compared to PPCs of SEP and P-SEP. Foaming capacity was barely affected by oil extraction processing and drying methods, foaming stability was significantly influenced by oil extraction processing. Freeze-dried PPCs had higher solubility, WHC and fat absorption capacity than spray-dried PPCs, which was not the case for EAI and ESI. Hence, PPCs of AEP showed adequate functional properties, making AEP more appropriate for phytoprotein beverages.
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