挤压
塑料挤出
傅里叶变换红外光谱
粒径
水分
含水量
无规线圈
化学
材料科学
分析化学(期刊)
蛋白质二级结构
色谱法
化学工程
食品科学
复合材料
生物化学
岩土工程
物理化学
工程类
作者
Bairu Zhang,Xueming Kang,Yunhui Cheng,Bo Cui,A. M. Abd El‐Aty
标识
DOI:10.1016/j.foodhyd.2022.107508
摘要
A twin-screw extruder was used to extrude pea protein isolate (PPI) hydrated with different moisture content (30, 40, 50, and 60%); natural PPI with a moisture content of 6.84% was used as a control. The impacts of extrusion on PPI's functional properties and structure were then investigated. The results showed that extrusion significantly reduced (P < 0.05) PPI's solubility and foaming capacity. Foam stability of PPI extrudates decreased with increasing moisture content. Compared with natural PPI, the emulsifying activity and emulsifying stability index increased from 18.32 m2/g and 25.98 min to 28.67 m2/g and 39.69 min, respectively. The particle size of all PPI extrudates increased significantly (P < 0.05) with increasing moisture content. Fourier transform infrared spectroscopy (FTIR) indicated the conversion of β-sheet and α-helix structures to β-turn and random coil structures. PPI's maximum fluorescence emission wavelength (λmax) was red-shifted in the fluorescence spectrum, demonstrating a change in protein conformation. In summary, extrusion can improve the functional characteristics of PPI.
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