Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment  

作　　者：Jia Yang Fenghong Huang Qingde Huang Da Ma Yashu Chen Dengfeng Peng Xiao Yu Qianchun Deng Fang Geng 

机构地区：[1]Oil Crops Research Institute,Hubei Key Laboratory of Lipid Chemistry and Nutrition,and Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Chinese Academy of Agricultural Science,Wuhan 430062,China [2]College of Packaging Engineering,Jinan University,Zhuhai 519070,China [3]College of Food and Biological Engineering,Henan Collaborative Innovation Center for Food Production and Safety,Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou 450002,China [4]Key Laboratory of Coarse Cereal Processing(Ministry of Agriculture and Rural Affairs),School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China

出　　处：《Food Science and Human Wellness》2023年第2期431-441,共11页食品科学与人类健康（英文）

基　　金：financially supported by grants from the Key Scientific Research Projects of Hubei Province(2020BCA086);the National Key Research and Development Program of China(2017YFD0400200);Wuhan Application Fundamental Frontier Project of China(2020020601012270);the National Natural Science Foundation of China(31771938);the China Agriculture Research System of MOF and MARA;the Wuhan Achievement Transformation Project(2019030703011505)。

摘　　要：This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.

关 键 词：Pea protein Flaxseed gum Ultrasonic treatment Emulsifying properties Physical properties 

分 类 号：TS201.2[轻工技术与工程—食品科学]