Abstract
Taking the almond protein isolate (API) as the research object, explored the effect of different storage conditions (temperature, packaging method and time) on the physical and chemical properties and digestion properties of API. The results showed that the free sulfhydryl group of API gradually decreased and the disulfide bond and carbonyl value gradually increased with the storage time prolonged. After 9 months of storage, the molecular weight of API increased, mainly concentrated in 50~70 kDa; as the oxidation degree deepened, the function characteristics of API decreased (solubility and foaming characteristics); at 35 ℃ and non-vacuum packaging conditions, after 9 months of storage, the API had the lowest digestibility (26.45%), and the number of unique peptides of the digested product was fewer and the molecular weight was larger.
Publication Date
2-18-2023
First Page
102
Last Page
108, 146
DOI
10.13652/j.issn.1003-5788.2020.08.019
Recommended Citation
Wei-qing, WANG; Xiu-ting, LI; Bin, ZHOU; and Shu-gang, LI
(2023)
"Effects of storage conditions on physical and chemical characteristics of almond protein isolates,"
Food and Machinery: Vol. 36:
Iss.
8, Article 19.
DOI: 10.13652/j.issn.1003-5788.2020.08.019
Available at:
https://www.ifoodmm.cn/journal/vol36/iss8/19
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