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| Preparation of alkali-heat modified pumpkin seed protein isolate and its emulsification performance |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240196 |
| KeyWord:pumpkin seed protein isolate alkali-heat treatment protein structure emulsification performance |
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| Author Name | Affiliation | | WANG Qiubo 1,2, WANG Ke1,2, WANG Ying1,2, YANG Cheng1,2, SUN Yajuan1,2 | (1.Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University,
Wuxi 214122, Jiangsu, China
2.School of Chemical & Material Engineering, Jiangnan
University, Wuxi 214122, Jiangsu, China) |
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| Abstract: |
| Aiming to provide a new strategy for the modification of pumpkin seed protein isolate (PSPI), pumpkin seeds were used as raw materials, PSPI was extracted by alkali solution and acid precipitation method after defatting, and then modified by alkali-heat method (pH 12, temperature 100 ℃) to obtain alkali-heat modified PSPI (AH-PSPI). The dispersibility, emulsifying properties, interfacial properties, and protein structure of AH-PSPI were determined and compared with PSPI. The results indicated that alkali-heat treatment can significantly improve the dispersibility and emulsification performance of PSPI. Compared with PSPI, the three-phase contact angle of AH-PSPI decreased from (124.8±3.9)° to (80.9±3.5)°, the Zeta potential decreased from (-29.86±0.55) mV to (-3604±113) mV, and the particle size distribution decreased from (603.67±26.01) nm to (125.21±1.28) nm. AH-PSPI also had a stronger ability to reduce interfacial tension. The characterization results of SDS-PAGE, UV, FTIR, and FS showed that alkali-heat treatment can alter the primary, secondary, and tertiary structures of PSPI, leading to protein stretching, increased protein flexibility, and thereby improving the dispersion and emulsification of PSPI. In summary, alkali-heat treatment of PSPI can alter the primary, secondary, and tertiary structures of its protein, increase its dispersibility and emulsifying properties. |
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