混合(物理)
豌豆蛋白
共振(粒子物理)
调制(音乐)
化学
声共振
食品科学
声学
物理
粒子物理学
量子力学
作者
Zhaorui Li,Yungang Cao,Yibing Wang,Yingjie Li,Zhenbin Liu,Zhiliang Zhu,Huan Zhang,Junrong Huang,Youling L. Xiong
标识
DOI:10.1016/j.foodchem.2024.138541
摘要
The effects of resonant acoustic mixing (RAM) with different treatment times (0, 5, 10, 15, 20 and 30 min) on the structural and emulsifying properties of pea protein isolate (PPI) were investigated for the first time. Increasing the RAM treatment time from 0 to 20 min decreased the α-helix/β-sheet ratio and particle size of the PPI samples by 37.84 % and 46.44 %, respectively, accompanied by an increase in solubility from 54.79 % to 71.80 % (P < 0.05). Consequently, the emulsifying activity index of PPI (from 10.45 m2/g to 14.2 m2/g) and the physical stability of RAM-PPI emulsions were effectively enhanced, which was confirmed by the small and uniformly distributed oil droplets in the micrographs of the emulsions. However, excessive RAM treatment (30 min) diminished the effectiveness of the aforementioned improvements. Therefore, obviously enhanced solubility and emulsifying properties of PPI can be attained through proper RAM treatment (15–20 min).
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