Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

文献类型： 外文期刊

第一作者： Zhao, Ruixuan

作者： Zhao, Ruixuan;Liu, Xinshuo;Liu, Wei;Liu, Qiannan;Zhang, Liang;Hu, Honghai

作者机构：

关键词： Ultrasonic modification; Emulsifying property; Gelling property; Rheology analysis

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.336； 五年影响因子：8.772 ）

ISSN： 1350-4177

年卷期： 2022 年 85 卷

页码：

收录情况： SCI

摘要： The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and functional properties of insoluble potato protein isolates (ISPP) were investigated. The results revealed that HIU treatment induced the unfolding and breakdown of macmmolecular aggregates of ISPP, resulting in the exposure of hydrophobic and R-SH groups, and reduction of the particle size. These active groups contributed to the formation of a dense and uniform gel network of ISPP gel and insoluble potato proteins/egg white protein (ISPP/EWP) hybrid gel. Furthermore, the increase of solubility and surface hydrophobicity and the decrease of particle size improved the emulsifying property of ISPP. However, excessive HIU treatment reduced the emulsification and gelling properties of the ISPP. Meanwhile, HIU treatment changes the secondary structure of ISPP. It could be speculated that the formation of a stable secondary structure of ISPP initiated by cavitation and shearing effect might play a dominant role on gel strengthens and firmness. Meanwhile, the decrease in relative content of fl-turn had a positive effect on the formation of small particle to improve emulsifying property of ISPP.

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