| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 19177 | Food and Bioproducts Processing | 2014 | 8 Pages |
•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).
