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| Effect of high methoxyl pectin addition on gel properties of peanut protein |
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| DOI： |
| KeyWord:peanut protein ultrasound-assisted extraction high methoxyl pectin gel rheological property microstructure |
| FundProject:河南省自然科学基金（222300420424）；国家自然科学基金区域创新发展联合基金（U21A20270）；河南省青年骨干教师培养计划（2020GGJS083） |
| Author Name | Affiliation | | SUN Xiaoyang1, GENG Junfeng2, PAN Chunmei1, ZHANG Lifen2,
CHEN Fusheng2, JIANG Shouye3 | 1.College of Food and Biological Engineering, Henan University of Animal Husbandry and
Economy, Zhengzhou 450046, China
2.College of Food Science and Technology, Henan
University of Technology, Zhengzhou 450001, China
3.China Grain Wuhan Science
Research and Design Institute Co. , Ltd. , Wuhan 430079, China |
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| Abstract: |
| To investigate the effect of high methoxyl pectin (HMP) on the properties of peanut protein gels, peanut protein was extracted from cold-pressed peanut cake by ultrasound-assisted method(PPUAE)，then peanut protein gels was prepared by adding HMP.The effects of addition of HMP on texture, water holding capacity,rheological properties and microstructure of peanut protein obtained by PPUAE gel were studied with alkali soluble and acid precipitation extracted peanut protein gel as a control. The results showed that the addition of HMP could significantly increase the hardness, elasticity, cohesion and water holding capacity of the PPUAE gel. When the dosage of HMP was 1.0%, the hardness, elasticity, cohesion, water holding capacity, G′ and G″ of the PPUAE gel reached the maximum value, and were greater than those of the alkali soluble and acid precipitation extracted peanut protein gel except for water holding capacity. PPUAE produces electrostatic interactions with HMP, forming a uniform and dense gel network structure under heating and refrigeration conditions, which is more homogeneous and dense than the alkali soluble and acid precipitation extracted peanut protein gel. |
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