Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system

文献类型： 外文期刊

第一作者： Khan, Nasir Mehmood

作者： Khan, Nasir Mehmood;Mu, Tai-Hua;Arogundade, Lawrence A.;Zhang, Maio;Sun, Hong-Nan;Khan, Nasir Mehmood;Ali, Farman;Khan, Zia Ullah;Ahmad, Shujaat

作者机构：

关键词： Sweet potato protein;High hydrostatic pressure;Guar gum;Glycerol monostearate;Emulsion;Creaming;Rheology

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P < 0.05) in ESI value at 600 MPa treatment, while the stability of SPP-GMS emulsions significantly decreased with increase in GMS concentrations and HHP treatments (200-600 MPa). HHP treatment considerably reduced the creaming rate for SPP-GG model while such case was not observed for SPP-GMS model. The flow index for SPP-GG emulsion model was found to decrease with increase in HHP treatment and had non-Newtonian behaviour. The SPP-GMS emulsion models with HHP treatments showed comparatively lower viscosities but had more Newtonian flow character. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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