The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate

被引：0
作者：
Emilia Drozłowska
Marta Weronis
Artur Bartkowiak
机构：
[1] West Pomeranian University of Technology,Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries
来源：
Journal of Food Science and Technology | 2020年 / 57卷
关键词：
Patatin; Rheology; Emulsion; Non-Newtonian fluid; HPP treatment; Thermal hydrolysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The article considers the influence of the thermal hydrolysis process on emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week (p > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the emulsifying properties in a simple and cost-effective way.
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页码：1131 / 1137
页数：6
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