期刊
FUTURE FOODS
卷 6, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fufo.2022.100176
关键词
Hemp protein isolate; Ultrasound; Solubility; Emulsifying properties; Molecular structure
The hemp seed protein isolate (HPI) was extracted using alkaline extraction and acid precipitation methods. Ultrasound treatment significantly improved the solubility and emulsifying properties of HPI, accompanied by changes in particle size, surface hydrophobicity, and secondary and tertiary structures. The functional properties of ultrasound-treated HPI were better than pea protein isolate but not as good as soy protein isolate.
The hemp seed protein isolate (HPI) was extracted from defatted hemp seed meal using alkaline extraction (pH = 10.0) acid precipitation (pH = 4.3) method. The effects of ultrasound treatment on its solubility, emulsifying properties, particle size, microstructure, molecular subunits, secondary and tertiary structures, and surface hydrophobicity were determined. Solubility and emulsifying properties of HPI were significantly improved after ultrasound treatment (20 kHz) at 400 W for 12 min. The solubility, emulsion activity, and emulsion stability indices increased by 3.7- 1.7- and 1.5-fold, respectively. The improvement in functional properties correlated with reduced particle size, increased surface hydrophobicity and the alteration in secondary and tertiary structure of HPI. The solubility and emulsifying properties of the ultrasound treated HPI were better than native pea protein isolate but still not as good as those of native soy protein isolate for which further research is needed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据