Effects of Ultrasonic Technology on Functional Properties of Peanut Proteins

Abstract:

The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the solution of peanut protein powder. The functional properties of peanut protein were enhanced remarkably by ultrasonic waves. Processed by ultrasonic waves for20 min, foaming ability increases to 60% from 30%, and foam stability increases to 50% from 17%. Processed by ultrasonic waves for 15 min, emulsifying ability increases to 49.3% from 38.9% obviously, and emulsion stability increases to 100% from 91.4%.When the solution’s PH equals 4, foaming ability of peanut protein to be minimum. Foaming ability increases to 27.9% from 26.2% by ultrasonic waves. When the solution’s PH is from 6 to 10, emulsifying ability increases to 50.7% from 44.3% by ultrasonic waves. When the concentration of the solution of NaCl is 0.2mol/L~0.4mol/L, emulsifying ability increases to 45% from 38.4% by ultrasonic waves, but it will drop if we continue to increase the concentration of the solution of NaCl. Processed by ultrasonic waves for 6 min,oil absorption ability increases to 1.51 mL/g from 1.26 mL/g. Processed by ultrasonic waves for 8 min, the solubility of low concentration peanut protein solution (1g /100mL~2g/100mL) enhanced doubly, and the water holding capacity increases to 2.9% from 2.4%.

• Periodical: Advanced Materials Research (Volume 1090)
• Pages: 117-122
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1090.117
• Online since: February 2015
• Authors: Yue Shao, Xiang Long Liu, Hong Shao*, Yun Jiao Li
• Keywords: Functional Properties, Peanut Protein, Ultrasonic Waves

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