کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
19177 43048 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
ترجمه فارسی عنوان
تأثیر درمان اولتراسونیک بر ساختار و خواص امولسیون جداسازی پروتئین بادام زمینی
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


• 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).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 92, Issue 1, January 2014, Pages 30–37
نویسندگان
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