期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 127, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109348
关键词
Pea protein isolates; Process optimization; Protein structure; Antioxidant activity
资金
- Natural Science Foundation of Jiangsu Province [BK20160493]
- China Postdoctoral Science Foundation [2015M571691]
- Senior Talent Scientific Research Initial Funding Project of Jiangsu University [15JDG17, 15JDG061]
- International Postdoctoral Exchange Fellowship Program of China
- Excellent Key Young Teachers Project of Jiangsu University
An ultrasound-assisted alkali method was developed to obtain high extraction level of pea protein isolate (PPI). The method parameters of ultrasound-assisted alkali extraction were successfully optimized using response surface methodology. The highest extraction level of PPI reached 82.6% at a solid/liquid ratio of 1:11.5 g:mL, pH 9.6, 13.5 min extraction time and 33.7% ultrasonic amplitude. Ultrasound caused changes to the secondary and tertiary protein structure of PPI, resulting in partial protein unfolding and the exposure of hydrophobic groups. In addition, smaller particle size and better dispersion were obtained in PPI with ultrasound-assisted extraction. The ultrasound-assisted alkali method resulted in significant improvements in the functional properties of PPIs, including increased solubility, water/oil holding capacity, foaming/emulsifying capacity, stability, and gel formation capacity. The biological activities of PPIs were also enhanced. Hydroxyl radical scavenging capacity was doubled, and angiotensin-converting enzyme inhibitory activity was increased by 55.1% compared with those of PPI extracted using traditional method. This study provides a potential strategy for the production of pea protein with high efficiency and high quality.
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