Emulsifying Properties of Pea Protein Isolate with Inulin

被引：0
|
作者：
Li Y. [1 ,2 ]
Xu Q. [1 ]
Han L. [1 ]
Wang D. [1 ]
Qi B. [1 ,2 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
[2] National Research Center of Soybean Engineering and Technology, Harbin
来源：
Qi, Baokun (qibaokun22@163.com) | 1600年 / Chinese Society of Agricultural Machinery卷 / 51期
关键词：
Emulsifying properties; Emulsion stability; Inulin; Pea protein isolate;
D O I：
10.6041/j.issn.1000-1298.2020.07.043
中图分类号：
学科分类号：
摘要：
Aiming to investigate the effects of different inulin (INU) concentrations (1%, 3%, 5% and 7%) on the emulsification of pea protein isolate (PPI) and its emulsion stability, and determine the optimal concentration of INU. PPI/INU emulsion was prepared by high pressure homogenization method using PPI as emulsifier. The emulsion was characterized by particle size, zeta potential, laser confocal microscopy (CLSM), enzyme labeling and endogenous fluorescence spectroscopy. The results showed that low concentrations (1% and 3%) of INU had a beneficial effect on zeta potential and average particle size, with an absolute maximum zeta potential at 1% INU (34.03 mV) and a minimum mean particle size (d4, 3 was 395.50 nm). CLSM showed more uniform droplet distribution in emulsions with low concentrations (1% and 3%). When the concentration of INU was 1%, the emulsification activity index and emulsion stability index of PPI were increased by 7.8% and 22%, respectively, emulsion interface protein adsorption rate was increased by 11%. The fluorescence spectrum showed that with the increase of concentration of INU, the amount of PPI-INU complexes in the continuous phase was increased, which had a negative impact on the stability of the emulsion. It was concluded that low concentrations (1% and 3%) of INU could significantly improve the emulsification of PPI and enhance the stability of PPI emulsion, with 1% of INU being the most significant. © 2020, Chinese Society of Agricultural Machinery. All right reserved.
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页码：382 / 388
页数：6
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