Papers by Keyword: Protein Modification

Abstract: Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of mean droplet sizes and creaming indices of emulsions (20% v/v oil, 1.6% w/v emulsifier) formed by control SPI and USPI-200−600W showed that ultrasound treatment could improve the emulsifying capability and emulsion stabilizing ability (against creaming) of SPI. And the improvements were significantly influenced by the power level of ultrasound. Some USPI (e.g., 400W) was capable of producing stable fine emulsions. A variety of physicochemical and interfacial properties of USPI in relation to emulsifying properties have been investigated. The results showed that compared with control SPI, USPI-400W had a higher protein adsorption fraction (F_ads) and a lower saturation surface load (Г_sat), which was mainly due to its higher PS and surface hydrophobicity (H₀), and may explain its markedly improved emulsifying capability. This study showed that ultrasound treatment could be an effective way for the functionality modification of globular proteins.

Abstract: Pea meal was used as raw material to prepare protein foam agent. The parameters containing concentration of Ca(OH)2, reaction temperature and time were investigated and optimized by the response surface methodology in the modification process of foam agent. The optimum condition was obtained that the concentration of Ca(OH)2 0.78%, reaction temperature 92°C and 4 hours for extraction time. Under the optimal condition, the maximum forecasting foam stability was 16.2h and the verified value was 16.16h which relative error was 0.25% through confirmative test.