| With Sacha Inchi （Plukenetia volubilis L.） cake as raw material, Sacha Inchi protein isolates were prepared by vacuum freeze-drying and spray drying methods. The influences of temperature, pH and mass concentration on the functional properties of the Sacha Inchi protein isolates obtained via the two drying methods were studied and compared.The results showed that oil absorption and solubility of the Sacha Inchi protein isolate reached the highest at 55℃; water retention reached the maximum at pH 7; viscosity decreased with the temperature increasing; the foamability, emulsifying ability and emulsion stability of Sacha Inchi protein isolate improved with the mass concentration of protein increasing. The solubility, oil absorption, water retention and foamability of Sacha Inchi protein isolate obtained by vacuum freeze-drying method were better than those obtained by spray drying method; its emulsifying ability and emulsion stability obtained by vacuum freeze-drying method were higher than those obtained by spray drying method. |
