Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
نویسندگان
چکیده
In this study, the structural, interfacial, and emulsifying properties of high-intensity ultrasound (HUS)-treated pea protein isolate (PPIUS) were investigated. HUS at 50% amplitude 57–60 W·cm?2 for 5 min markedly improved solubility (by 132%), surface hydrophobicity 173%), reduced particle size 52%). These physicochemical changes in PPIUS led to more rapid adsorption oil–water interface, activity 18–27%) capacity 11%), enhanced emulsion physical stability. The multilayer nature, albeit less elastic, interfacial membrane formed by when compared control (PPIC), based on dilatational testing, contributed above results. Moreover, PPIUS-stabilized emulsions exhibited a tendency being susceptible lipid oxidation during storage. Thus, structure-modifying may be valuable processing technology manufacture protein-based foods.
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2021
ISSN: ['1873-7072', '0308-8146']
DOI: https://doi.org/10.1016/j.foodchem.2021.129271