Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

被引：398

作者：

Jiang, Shanshan ^{[1
]}

Ding, Junzhou ^{[1
]}

Andrade, Juan ^{[1
]}

Rababah, Taha M. ^{[2
]}

Almajwal, Ali ^{[3
]}

Abulmeaty, Mahmoud M.

Feng, Hao ^{[1
]}

机构：

[1] Univ Illinois, Dept Food Sci & Human Nutr, 382F AESB,1304 W Penn Ave, Urbana, IL 61801 USA

[2] Jordan Univ Sci & Technol, Dept Nutr & Food Technol, Irbid, Jordan

[3] King Saud Univ, Coll Appl Med Sci, Riyadh, Saudi Arabia

来源：

ULTRASONICS SONOCHEMISTRY | 2017年 / 38卷

关键词：

Pea protein; Ultrasound; pH-shifting; Solubility; Particle size; BOVINE SERUM-ALBUMIN; FUNCTIONAL-PROPERTIES; FOOD PROTEINS; EMULSIFYING PROPERTIES; FOAMING PROPERTIES; ISOLATE; HYDROPHOBICITY; SOLUBILITY; FRACTIONS; STABILITY;

D O I：

10.1016/j.ultsonch.2017.03.046

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

The effect of a pH-shifting and ultrasound combined process on the functional properties and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to pH 2, 4, 10, or 12, treated by power ultrasound for 5 min, and incubated for 1 h before the sample pH was brought back to neutral. After treatment, water solubility, protein aggregate size, solution turbidity, surface hydrophobicity (Ho), free sulfhydryl content (SH), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the soluble PPI were determined. pH-shifting at pH 12 and ultrasound combined treatment (pH12-US) significantly improved protein properties, while property modification of the samples treated under acidic conditions was less pronounced. The pH12-US treated PPI had a solubility seven times higher than the control, reaching an average particle size of 45.2 nm. In addition, the pH12-US treated PPI significantly improved Ho due to disulfide bonds disruption, and produced more protein sub-units than other treatments. The soluble PPI obtained through this process may be a promising emulsifier for the enrichment of fat-soluble nutrients in foods.

引用

页码：835 / 842

页数：8

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