| The effects of ultra-high pressure (200, 400, 600 MPa) and heat (60, 80,100?℃) treatments on solubility, emulsification property, foaming property, water and oil holding capacities and structure of rapeseed protein were investigated. The results showed that under alkaline condition, ultra-high pressure treatment improved solubility, while heat treatment reduced solubility. The effect of ultra-high pressure and heat treatment had no regulation on the emulsion stability of rapeseed protein, but over all improved the emulsion stability.Ultra-high pressure and heat treatments promoted the foaming property of rapeseed protein, and heat treatment promoted the foam stability. Compared with control group, the water holding capacity of rapeseed protein treated at 100?℃ increased by 144.67%, and the oil holding capacity of rapeseed protein treated at 600 MPa increased by 201.81%. The change of secondary structure of rapeseed protein heated at 100?℃ was the most significant (P<0.05).It concluded that both ultra-high pressure and heat treatments could improve the functional properties of rapeseed protein to some extent. |
