A pH shift approach to the improvement of interfacial properties of plant seed proteins

被引：184

作者：

Jiang, Jiang ^{[1
]}

Wang, Qingling ^{[1
]}

Xiong, Youling L. ^{[2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA

来源：

CURRENT OPINION IN FOOD SCIENCE | 2018年 / 19卷

基金：

美国食品与农业研究所;

关键词：

SURFACE FUNCTIONAL-PROPERTIES; REDUCED SOY GLYCININ; EMULSIFYING PROPERTIES; PEA PROTEIN; FOAMING PROPERTIES; IONIC-STRENGTH; HIGH-PRESSURE; ALKALINE PH; ISOLATE; ACID;

D O I：

10.1016/j.cofs.2018.01.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Most plant storage proteins are of a compact structure comprised of multiple subunits largely via hydrophobic patches and electrostatic attractions. Such structural complexity hinders the solubility and functional behavior of proteins for use as food ingredients. When exposed to extreme pH conditions that promote charge repulsions followed by neutralization, the quaternary structure is disrupted and individual monomers obtain a molten state. The process, known as pH shift, can produce highly soluble protein monomers and aggregates with excellent emulsifying and foaming properties due to redistributions of surface-active amino acid side chain groups. This brief review presents conceptual as well as latest industry-relevant research in the field that projects promise and potential of this technology.

引用

页码：50 / 56

页数：7

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