Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate

被引：68

作者：

Wang, Yuntao ^{[1
,2
]}

Yang, Fang ^{[1
,2
]}

Wu, Mengmeng ^{[1
,2
]}

Li, Junguang ^{[1
,2
]}

Bai, Yanhong ^{[1
,2
]}

Xu, Wei ^{[3
]}

Qiu, Si ^{[4
]}

机构：

[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China

[2] Henan Collaborat Innovat Ctr Food Prod & Safety, Henan Key Lab Cold Chain Food Qual & Safety Contr, Zhengzhou 450001, Peoples R China

[3] Xinyang Normal Univ, Coll Life Sci, Xinyang 464000, Peoples R China

[4] Chengdu Normal Univ, Coll Chem & Life Sci, Chengdu 610000, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 131卷

基金：

中国国家自然科学基金;

关键词：

Arachis hypogaea; Breaking force; Water holding capacity; Protein solubility; Protein structure; FUNCTIONAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; MICROSTRUCTURE; GELATION;

D O I：

10.1016/j.lwt.2020.109812

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Peanut protein isolate (PPI) was first subjected to pH shifting treatment at pH 7 or pH 10 with temperatures ranging from 25 degrees C to 70 degrees C. Then the structure and heat induced gel properties of PPI were investigated. The breaking force and water holding capacity of PPI10-40 (PPI after pH shifting with pH 10 at 40 degrees C) gel were 2.2 times and 2.15 times that of PPI7-25. Moreover, they were higher (p = 0.001637, p = 0.000916, p = 0.000021, p = 0.23) than that PPI7-40 or PPI10-25, indicating the synergistic effect of pH shifting and mild heating in improving the gel properties of PPI. These results were probably because the particle size of PPI10-40 decreased was 1.8 times that of PPI7-25 measured from DLS. Moreover, the solubility, free sulfhydryl content and surface hydrophobicity of PPI10-40 were 1.3 times, 1.8 times and 1.6 times that of PPI7-25 respectively, which resulted in enhanced covalent or non-covalent interactions between proteins. Circular dichroism and intrinsic fluorescence spectroscopy suggested that both heating and pH shifting significantly changed the secondary and tertiary structure of PPI. So the combined treatment of pH-shifting and mild heating is an efficient method to improve the gel properties of PPI (PPI10-40) to the maximum extent.

引用

页数：9

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