Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate
文献类型： 外文期刊
作者： Gong, Kui-Jie 1 ; Shi, Ai-Min 1 ; Liu, Hong-Zhi 1 ; Liu, Li 1 ; Hu, Hui 1 ; Adhikari, Benu 3 ; Wang, Qiang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Agroprod Proc & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China
2.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Peoples R China
3.RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia
关键词： Peanut protein isolate;Emulsifying properties;Surface hydrophobicity;Disulfide bond;Secondary structure;Flexibility
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： The emulsifying properties of peanut protein isolate (PPI) prepared by spray- and freeze-drying methods were investigated together with the change in protein structure due to drying. Oil binding, water holding capacities and solubility of freeze-dried PPI were significantly higher (p < 0.05) than those of the spray-dried one. The spray-dried PPI had higher emulsifying activity index (EAI), whereas the freeze-dried PPI had higher emulsion stability index (ESI).
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