期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 7, 页码 3455-3462出版社
WILEY
DOI: 10.1111/ijfs.14969
关键词
Acid-induced gels; grinding; pea protein isolate; rheology
资金
- National Natural Science Foundation of China [31471619]
- Funds of Shandong 'Double Tops' Program of China [SYL2017XTTD01]
The study found that grinding pea protein isolates for different durations can improve the solubility and water-holding capacity of gels, as well as enhance rheological properties, thus expanding the potential applications of protein gels.
The purpose of this study was to expand the application range of pea protein isolates by improving the rheological properties of their acid-induced gels. A pea protein isolate was ground for different durations, and changes in the structure and properties of its gels were studied. Furthermore, the influence mechanism of grinding on gelation was revealed. The results showed that grinding slightly changed the secondary structure of the pea protein isolate and had a great impact on its tertiary structure. Compared with the unground pea protein isolate, the solubility of the ground pea protein isolate increased from 45.89% to 69.84%, and the water-holding capacity of the gels increased from 52.04% to 94.67% at 7.5 min of grinding. After grinding for 15 min, the particle size of the pea protein isolate decreased from 1292.4 to 945.7 nm, and the polydispersity index decreased from 0.387 to 0.321. Rheological measurements showed that the storage modulus (G '), viscosity and recovery of protein gel samples improved after grinding. Thus, grinding enhanced the potential of protein gels for new applications.
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