Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu and Ling Wang
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Yazhen Zhang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Wenfei Xiong: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Lingling Lei: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Yaqiong Pei: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Lingling He: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Tingyang Ai: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Yan Li: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Bin Li: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Yuan Jiang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Xingnian Liu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
Ling Wang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China

Czech Journal of Food Sciences, 2019, vol. 37, issue 3, 212-220

Abstract: The influence of heat treatment on the protein size, zeta potential, surface hydrophobicity, secondary structure, interfacial rheology and creaming stability of peanut protein isolate (PPI) was studied. Heat treatment of PPI increased the protein size, surface hydrophobicity and interface diffusion rate, and decreased the protein zeta potential, particularly heat treatment at 80°C for 30 min (PPI-80), which increased the surface hydrophobicity from 117.33 ± 2.77 to 253.24 ± 2.47. Interfacial rheology results demonstrated that the heat treatment promoted the absorption of PPI at the oil-water interface, which might be due to the increase of surface hydrophobicity. In contrast, the heat treatment at 90°C resulted in slightly lower surface hydrophobicity and Kdiff compared with PPI-80 due to the hydrolysis of partial protein aggregates during high temperature. Moreover, heat-treated PPI showed better emulsifying properties than unheated PPI. These results would be useful to expand the utilization of PPI products in the food processing industry.

Keywords: adsorption; emulsifying property; heat treatment; interfacial rheology; peanut protein isolate (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:330-2017-cjfs

DOI: 10.17221/330/2017-CJFS

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