Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system

被引：28

作者：

Khan, Nasir Mehmood ^{[1
,2
]}

Mu, Tai-Hua ^{[1
]}

Ali, Farman ^{[3
]}

Arogundade, Lawrence A. ^{[1
]}

Khan, Zia Ullah ^{[4
]}

Zhang, Maio ^{[1
]}

Ahmad, Shujaat ^{[5
]}

Sun, Hong-Nan ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Food Chem Lab, Beijing 100193, Peoples R China

[2] Shaheed Benazir Bhutto Univ, Dept Biotechnol, Dir 18000, Upper, Pakistan

[3] Shaheed Benazir Bhutto Univ, Dept Chem, Dir 18000, Upper, Pakistan

[4] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

[5] Shaheed Benazir Bhutto Univ, Dept Pharm, Dir 18000, Upper, Pakistan

来源：

FOOD CHEMISTRY | 2015年 / 169卷

关键词：

Sweet potato protein; High hydrostatic pressure; Guar gum; Glycerol monostearate; Emulsion; Creaming; Rheology; IN-WATER EMULSIONS; WHEY-PROTEIN; GUAR GUM; STABILITY; CARRAGEENAN; MIXTURES; ISOLATE; XANTHAN; PH;

D O I：

10.1016/j.foodchem.2014.08.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P < 0.05) in ESI value at 600 MPa treatment, while the stability of SPP-GMS emulsions significantly decreased with increase in GMS concentrations and HHP treatments (200-600 MPa). HHP treatment considerably reduced the creaming rate for SPP-GG model while such case was not observed for SPP-GMS model. The flow index for SPP-GG emulsion model was found to decrease with increase in HHP treatment and had non-Newtonian behaviour. The SPP-GMS emulsion models with HHP treatments showed comparatively lower viscosities but had more Newtonian flow character. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：448 / 454

页数：7

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