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| Modification of emulsion stability of pea protein by ultrasonic technology |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.015 |
| KeyWord:pea protein emulsifying property ultrasound stability |
| FundProject:国家自然科学基金项目(31671887) |
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| Abstract: |
| The pea protein was modified by ultrasonic technology. The effects of ultrasonic power, ultrasonic time and mass concentration of pea protein on the emulsifying properties of pea protein were investigated by single factor experiment, and then the modification conditions were optimized by orthogonal experiment. The characterization of the product was conducted by Fourier transform infrared spectroscopy and laser particle sizer and the microstructure was observed by microscope. The results showed that the optimal modification conditions of pea protein were obtained as follows: ultrasonic power 500 W, ultrasonic time 40 min, mass concentration of pea protein 30 mg/mL. Under these conditions, the emulsifying ability(A500) and emulsion stability of modified pea protein were 0.331 and 72.52% respectively. The contents of α-helix and β-turn reduced, and the contents of β-fold and random coils increased, which indicated that the modification destroyed the spatial structure of the protein and thus improved the functionality of the pea protein. There was no obvious flocculation phenomenon when the modified pea protein emulsion was stored at 4 ℃ for 15 d. |
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