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Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Paper ID Volume ID Publish Year Pages File Format Full-Text
19177 43048 2014 8 PDF Available
Title
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
Abstract

•The emulsifying properties of PPI were improved after ultrasonic treatment.•Ultrasonic treatment significantly decreased the mean particle size of PPI.•Ultrasonic treatment increased surface hydrophobicity of PPI.•Tertiary structure changes of PPI might be induced by ultrasonic treatment.•The surface hydrophobicity was well related to the emulsifying properties of PPI.

Effects of ultrasonic treatment on emulsifying properties and structure of peanut protein isolate (PPI) were evaluated by analysis of particle size distribution, protein surface hydrophobicity, SDS-PAGE, circular dichroism spectra and environmental scanning electron microscopy. The emulsifying properties of the PPI were found to be improved by ultrasonic treatment. The mean particle size decreased from 474.7 nm to 255.8 nm while the molecular weight remained unaffected. The results of intrinsic fluorescence spectroscopy and surface hydrophobicity indicated that ultrasonic treatment induced tertiary structural changes of the proteins in PPI. Emulsifying activity index and emulsion stability index were found to be correlated fairly well with surface hydrophobicity (H0) (r = 0.712 and r = 0.668, respectively).

Keywords
Ultrasonic treatment; Peanut protein isolate; Emulsifying properties; Structure; Surface hydrophobicity
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 92, Issue 1, January 2014, Pages 30–37
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
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Any Questions? feel free to contact us