Dynamic High-Pressure Microfluidization-Assisted Enzymatic Modification of Pea Protein Isolate and Its Applicability in Pickering Emulsion

被引：0
作者：
Guo, Tingting [1 ]
Li, Jiayi [1 ]
Wang, Honglei [1 ]
Li, Yajie [1 ]
Ni, Yidan [1 ]
Sheng, Guihua [1 ]
Zhou, Quancheng [1 ]
机构：
[1] College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 16期
关键词：
dynamic high-pressure microfluidization; glutamine transaminase; pea protein isolate; Pickering emulsion;
D O I：
10.7506/spkx1002-6630-20230704-025
中图分类号：
学科分类号：
摘要：
The objective of this study is to investigate the mechanism of the modification of pea protein isolate (PPI) by transglutaminase (TG) in combination with dynamic high-pressure microfluidization (DHPM) and to clarify the applicability of the modified PPI in Pickering emulsion. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy showed that the morphology of PPI particles became more uniform after the modification. The degree of crosslinking with TG increased, and the tertiary structure of protein molecules changed. In addition, the surface hydrophobicity and endogenous fluorescence of PPI decreased, the emulsifying properties improved and the average particle size decreased. The Pickering emulsion stabilized by the modified PPI had improved stability and emulsifying capacity, and the best emulsion stability was observed at 120 MPa. TG-DHPM modification could provide a feasible method for the application of PPI in Pickering emulsion. This study provides an experimental basis for the development of high-performance Pickering emulsion systems and is of significant reference value for the functional modification of natural proteins. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：188 / 196
页数：8
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