Abstract
The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in competitive adsorption, while the proportion of vicilin and legumin increased. When the protein concentration was higher than 20 mg/mL, the average diameter of oil droplets was lower than 1.06 μm, the interfacial adsorption of pea proteins would reach the saturation state. While there were more vicilin than legumin in surface proteins, whenthe proportion of aggregates was very low, which was less than the initial pea protein composition.
Publication Date
1-28-2018
First Page
7
Last Page
12
DOI
10.13652/j.issn.1003-5788.2018.01.002
Recommended Citation
Juhui, LU; Fang, ZHONG; and Maoshen, CHEN
(2018)
"Study on the molecular mechanism of the effects on emulsifying properties of pea proteins,"
Food and Machinery: Vol. 34:
Iss.
1, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.01.002
Available at:
https://www.ifoodmm.cn/journal/vol34/iss1/2
References
[1] LIANG Han-ni, TANG Chuan-he. pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins[J]. Food Hydrocolloids, 2013, 33(2): 309-319.
[2] LIANG Han-ni, TANG Chuan-he. Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0[J]. LWT-Food Science and Technology, 2014, 58(2): 463-469.
[3] 彭伟伟. 热处理对豌豆蛋白乳化性质及界面吸附行为的影响[D]. 无锡: 江南大学, 2016: 18-21.
[4] 郭兴凤, 崔会娟, 胡婷婷. 碱性蛋白酶改性对豌豆蛋白乳化性影响[J]. 粮食与油脂, 2013, 26(10): 26-29.
[5] CASTELLANI O, BELHOMME C, DAVID-BRIAND E, et al. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin[J]. Food Hydrocolloids, 2006, 20(1): 35-43.
[6] FIREBAUGH J, DAUBERT C. Emulsifying and foaming properties of a derivatized whey protein ingredient[J]. International Journal of Food Properties, 2005, 8(2): 243-253.
[7] LOWRY O H, ROSEBROUGH N J, FARR A L, et al. Protein measurement with the Folin phenol reagent[J]. Journal of Biological Chemistry, 1951, 193(1): 265-275.
[8] PENG Wei-wei, KONG Xiang-zhen, CHEN Ye-ming, et al. Effects of heat treatment on the emulsifying properties of pea proteins[J]. Food Hydrocolloids, 2016, 52: 301-310.
[9] 郭兴凤, 莫重文. 豌豆蛋白粉的制取研究[J]. 郑州粮食学院学报, 1995, 16(3): 70-73.
[10] 沙金华. 豌豆分离蛋白的制备, 性质及应用研究[D]. 无锡: 江南大学, 2009: 11-12.
[11] GATEHOUSE J A, LYCETT G, CROY R, et al. The post-translational proteolysis of the subunits of vicilin from pea (Pisum sativum L.)[J]. Biochemical Journal, 1982, 207(3): 629-632.
[12] BARAC M, CABRILO S, PESIC M, et al. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes[J]. International Journal of Molecular Sciences, 2010, 11(12): 4 973-4 990.
[13] O'KANE F E, HAPPE R P, VEREIJKEN J M, et al. Characterization of pea vicilin 2: Consequences of compositional heterogeneity on heat-induced gelation behavior[J]. Journal of Agricultural and Food Chemistry, 2004, 52(10): 3 149-3 154.
[14] CASEY R. Immunoaffinity chromatography as a means of purifying legumin from Pisum (pea) seeds[J]. Biochemical Journal, 1979, 177(2): 509-520.