Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

被引：117

作者：

Gao, Hao ^{[1
]}

Ma, Ling ^{[1
]}

Li, Tianqi ^{[1
]}

Sun, Dongxue ^{[1
]}

Hou, Joucai ^{[1
]}

Li, Aili ^{[1
]}

Jiang, Zhanmei ^{[1
]}

机构：

[1] Northeast Agr Univ, Minist Educ, Key Lab Dairy Sci, Harbin 150030, Heilongjiang, Peoples R China

来源：

PROCESS BIOCHEMISTRY | 2019年 / 81卷

基金：

黑龙江省自然科学基金;

关键词：

Whey protein isolate; Ultrasonic power; pH; Physicochemical properties; Structure; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; SURFACE-PROPERTIES; STABILIZED EMULSIONS; INDUCED GELATION; DISULFIDE BONDS; FOOD; HYDROPHOBICITY; CONCENTRATE; SOLUBILITY;

D O I：

10.1016/j.procbio.2019.03.012

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study examined the effects of ultrasonic power (0, 120, 360, and 600 W) for 30 min on the structural, physicochemical and emulsifying properties of whey protein isolate (WPI) under different pH values (3, 5, 7, 9 and 11). The particle size distributions of WPI narrowed as the ultrasonic power increased from 0 to 600 W. WPI showed the maximum surface hydrophobicity and fluorescence intensity at 600 W and pH 11. Ultrasound significantly reduced the WPI turbidity at pH 3, 7, 9 and 11 and improved the WPI emulsion activity and stability at pH 3, 5, 7 and 9. Moreover, the number of beta-sheets and random coils dramatically increased in WPI at 600 W of ultrasonic power and pH 3, 7, 9 and 11. Overall, the combination of ultrasound and alkaline conditions could potentially alter the secondary structure of WPI and enhance its emulsifying properties.

引用

页码：113 / 122

页数：10

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