Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (9): 1778-1786.doi: 10.3864/j.issn.0578-1752.2016.09.014


• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of NaCl Concentration and pH Value on the Emulsifying Properties of Sweet Potato Peptides

CUI Shan-shan1,2, MU Tai-hua1, SUN Hong-nan1, ZHANG Miao1, CHEN Jing-wang1   

  1. 1Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193
    2College of Food Science and Pharmaceutical Science,  Xinjiang Agricultural University, Urumqi 830091
  • Received:2015-01-21 Online:2016-05-01 Published:2016-05-01

Abstract: 【Objective】 The study aims to clear the effects of different NaCl concentrations and pH values on the emulsifying properties of sweet potato peptides and provide a theoretical basis for the application of sweet potato peptides in the food industry. 【Method】Microstructure, average particle size (d4,3), emulsifying activity, emulsifying stability, rheological property of emulsion and hydrophobicity of sweet potato peptides with different NaCl concentrations (0.2, 0.4, 0.6, 0.8 and 1.0 mol·L-1) and different pH values (3, 5, 7 and 9) were measured. 【Result】Compared with the sweet potato peptide emulsion without NaCl, when 0.2 mol·L-1 NaCl was added into the sweet potato peptide emulsion, d4,3 was increased from 54.19 μm to 59.70 μm, the emulsifying activity index was decreased significantly from 86.29 m2·g-1 to 56.35 m2·g-1 (P<0.05), and the emulsion stability index was decreased from 14.84 min to 13.19 min. However, with the increase of NaCl concentration, the uniformity of sweet potato peptide emulsion was decreased, d4,3 was further increased from 59.70 μm to 69.72 μm, the emulsifying activity was decreased from 56.35 m2·g-1 to 32.32 m2·g-1, emulsifying stability was firstly increased and then decreased, reached a maximum of 15.55 min at 0.04 mol·L-1, the initial apparent viscosity was increased and exhibited shear-thinning phenomenon, and surface hydrophobicity activity was decreased. In addition, with the increase of pH value, the uniformity of emulsion was increased, d4,3 was decreased from 64.45 μm at pH 3 to 51.21 μm at pH 9, the emulsifying activity was increased from 3.99 m2·g-1 at pH 3 to 120.47 m2·g-1 at pH 9, the emulsifying stability was firstly increased and then decreased, reached a maximum of 29.13 min at pH 3, initial apparent viscosity was reduced and exhibited shear-thinning phenomenon, and the activity of surface hydrophobicity was increased. 【Conclusion】 Emulsifying properties of sweet potato peptides are closely related to the NaCl concentration and pH value. Addition of NaCl (≥0.2 mol·L-1) reduced the emulsifying activity and stability of sweet potato peptides, while the increase of pH value could effectively improve the emulsifying activity of sweet potato peptides.

Key words: sweet potato peptides, NaCl, pH, emulsifying property

[1]    柴华, 赵谋明, 王金水. 食品蛋白质酶解改性提高功能特性的研究进展. 食品工业科技, 2008, 29(1): 286-288.
Chai H, Zhao M M, Wang J S. Research progress of enhancing the functionality of food proteins by enzymatic modification. Science and Technology of Food Industry, 2008, 29(1): 286-288. (in Chinese)
[2]    马代夫, 李强, 曹清河, 钮福祥, 谢逸萍, 唐君, 李洪民. 中国甘薯产业及产业技术的发展与展望. 江苏农业学报, 2012, 28(5): 969-973.
Ma D F, Li Q, Cao Q H, Niu F X, Xie Y P, Tang J, Li H M. Development and prospect of sweet potato industry and its technologies in China. Jiangsu Journal of Agricultural Sciences, 2012, 28(5): 969-973.(in Chinese)
[3]    木泰华, 孙艳丽, 刘鲁林, 常洪瑞, 薛友林, 魏益民. 甘薯可溶性蛋白的分离提取及特性研究. 食品研究与开发, 2006, 26(5): 16-20.
Mu T H, Sun Y L, Liu L L, Chang H R, Xue Y L, Wei Y M. Analysis of major soluble protein abstraction and purification from sweet potato roots. Food Research and Development, 2006, 26(5): 16-20. (in Chinese)
[4]    郭庆, 木泰华. 氯化钙对甘薯蛋白乳化特性的影响. 中国农业科学, 2010, 43(11): 2340-2346.
Guo Q, Mu T H. Effect of calcium chloride on emulsifying properties of sweet potato soluble protein. Scientia Agricultura Sinica, 2010, 43(11): 2340-2346. (in Chinese)
[5]    张苗. 甘薯蛋白酶解肽的抗氧化及结肠癌活性研究[D]. 中国农业科学院, 2012.
Zhang M. Antioxidant and anti-colon cancer activity of enzymatic peptide from sweet potato protein [D]. Chinese Academy of Agricultural Sciences, 2012. (in Chinese)
[6]    王硕, 木泰华, 李鹏高. 胃蛋白酶水解甘薯蛋白制备血管紧张素转化酶抑制肽的研究. 食品科技, 2011, 36(8): 2-7.
Wang S, Mu T H, Li P G. Prepration of angiotensin I-converting enzyme inhibitory peptide from sweet potato protein by optimization of pepsin hydrolyzation. Food Science and Technology, 2011, 36(8): 2-7. (in Chinese)
[7]    Ishiguro K, Sameshima Y, Kume T, Ikeda K, Matsumoto J, Yoshimoto M. Hypotensive effect of a sweetpotato protein digest in spontaneously hypertensive rats and purification of angiotensin I-converting enzyme inhibitory peptides. Food Chemistry, 2012, 131(3): 774-779.
[8]    Bonomi F, Fiocchi A, Frøkiær H, Gaiaschi A, Iametti S, Poiesi C, Rasmussen P, Restani P, Rovere P. Reduction of immunoreactivity of bovine β-lactoglobulin upon combined physical and proteolytic treatment. Journal of dairy research, 2003, 70(1): 51-59.
[9]    王章存, 徐贤. 超高压处理对蛋白质结构及功能性质影响. 粮食与油脂, 2007(11): 10-12.
Wang C Z, Xu X. Effect of ultrahigh pressure disposal on protein structure and property. Cereals & Oils, 2007(11): 10-12. (in Chinese)
[10]   Khan N M, Mu T H, Zhang M, Arogundade L A. The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Food Hydrocolloids, 2014, 35: 209-216.
[11]   崔珊珊. 超高压处理甘薯蛋白酶解产物乳化特性的研究[D]. 乌鲁木齐: 新疆农业大学, 2015.
Cui S S. The study on emulsifying properties of sweet potato hydrolysates with high preeure treatment [D]. Urumqi: Xinjiang Agricultural University, 2015. (in Chinese)
[12]   Dissanayake M, Liyanaarachchi S, Vasiljevic T. Functional properties of whey proteins microparticulated at low pH. Journal of dairy science, 2012, 95(4): 1667-1679.
[13]   Joshi M, Adhikari B, Aldred P, Panozzo J F, Kasapis S, Barrow C J. Interfacial and emulsifying properties of lentil protein isolate. Food chemistry, 2012, 134(3): 1343-1353.
[14]   Montero P, Borderias J. Emulsifying capacity of collagenous material from the muscle and skin of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb): Effect of pH and NaCl concentration. Food chemistry, 1991, 41(3): 251-267.
[15]   Yuliana M, Truong C T, Huynh L H, Ho Q P, Ju Y. Isolation and characterization of protein isolated from defatted cashew nut shell: Influence of pH and NaCl on solubility and functional properties. LWT-Food Science and Technology, 2014, 55(2): 621-626.
[16] Kinsella J E, Damodaran S, German B. Physicochemical and functional properties of oilseed proteins with emphasis on soy proteins//ELSEVIER. New protein foods. USA: Academic Press, 1985: 107-179.
[17]   Zhang T, Jiang B, Mu W, Wang Z. Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl. Food Hydrocolloids, 2009, 23(1): 146-152.
[18]   Dickinson E, Rolfe S E, Dalgleish D G. Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions. Food Hydrocolloids, 1988, 2(5): 397-405.
[19]   Wang J S, Zhao M M, Yang X Q, Jiang Y M. Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science, 2006, 44(1): 93-100.
[20]   Jamdar S N, Rajalakshmi V, Pednekar M D, Juan F, Yardi V, Sharma A. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry, 2010, 121(1): 178-184.
[21]   Cameron D R, Weber M E, Idziak E S, Neufeld R J, Cooper D G. Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index. Journal of agricultural and food chemistry, 1991, 39(4): 655-659.
[22]   Kato A, Nakai S. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochimica et Biophysica Acta (BBA)-Protein Structure, 1980, 624(1): 13-20.
[23]   黄曼, 卞科. 蛋白质疏水性测定方法研究进展.粮油食品科技,  2004, 12(2): 31-32.
Huang M, Bian K. Researching development on the methods of protein hydrophobicity estimation. Science and Technology of Cereals, Oils and Foods, 2004, 12(2): 31-32. (in Chinese)
[24]   Agyare K K, Addo K, Xiong Y L. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocolloids, 2009, 23(1): 72-81.
[25]   郑亚军, 查朦涛, 李艳, 赵松林, 陈卫军. pH、离子强度等因素对椰子分离蛋白溶解性和乳化性的影响. 热带作物学报, 2011, 32(8): 1464-1468.
Zheng Y J, Zha M T, Li Y, Zhao S L, Chen W J. Effect of factors including pH and ionic strength on the solubility and emulsion of coconut protein isolates. Chinese Journal of Tropical Crops, 2011, 32(8): 1464-1468. (in Chinese)
[26]   Cheung L, Wanasundara J, Nickerson M T. Effect of pH and NaCl on the emulsifying properties of a Napin protein isolate. Food Biophysics, 2014, 10(1): 30-38.
[27]   上官新晨, 陈锦屏, 汤凯洁, 徐明生. 粒觅蛋白质功能特性的研究.中国粮油学报, 2003, 18(1): 55-57.
Shangguan X C, Chen J P, Tang K J, Xu M S. Study on functionalities of seek grain protein. Journal of the Chinese Cereals and oils Association, 2003, 18(1): 55-57. (in Chinese)
[28]   McClements D J. Emulsion Stability in Food Emulsions: Principles, Practice, and Techniques. Washington DC, USA: CRC Press, 1998: 185-233.
[29]   姚磊, 朱秀清, 许慧, 杨秋萍, 赵海田. 大豆乳清蛋白乳化性的研究. 食品科技, 2008, 32(11): 29-32.
Yao L, Zhu X Q, Xu H, Yang Q P, Zhao H T. Research on emulsification property of whey soy protein. Food Science and Technology, 2008, 32(11): 29-32. (in Chinese)
[30]   曾卫国. 花生蛋白溶解性和乳化性的研究. 农产品加工·学刊, 2005(1): 16-18.
Zeng W G. Study on soluhility and emulsibility of peanut ptotein. Academie Periodical of Farm Products Processing, 2005(1): 16-18. (in Chinese)
[31]   张涛, 江波, 王璋. 鹰嘴豆分离蛋白的乳化性及结构关系. 食品与发酵工业, 2004, 30(12): 10-14.
Zhang T, Jiang B, Wang Z. Relationship between structure and emulsifying properties of chickpea protein isolates. Food and Fermentation Industries, 2004, 30(12): 10-14. (in Chinese)
[32]   Fachin L, Viotto W H. Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration. International Dairy Journal, 2005, 15(4): 325-332.
[1] LIN Ping, WANG KaiLiang, YAO XiaoHua, REN HuaDong. Development of DNA Molecular ID in Camellia oleifera Germplasm Based on Transcriptome-Wide SNPs [J]. Scientia Agricultura Sinica, 2023, 56(2): 217-235.
[2] XIAO DeShun, XU ChunMei, WANG DanYing, ZHANG XiuFu, CHEN Song, CHU Guang, LIU YuanHui. Effects of Rhizosphere Oxygen Environment on Phosphorus Uptake of Rice Seedlings and Its Physiological Mechanisms in Hydroponic Condition [J]. Scientia Agricultura Sinica, 2023, 56(2): 236-248.
[3] YANG GaiQing, WANG LinFeng, LI WenQing, ZHU HeShui, FU Tong, LIAN HongXia, ZHANG LiYang, TENG ZhanWei, ZHANG LiJie, REN Hong, XU XinYing, LIU XinHe, WEI YuXuan, GAO TengYun. Study on Milk Quality Based on Circadian Rhythm [J]. Scientia Agricultura Sinica, 2023, 56(2): 379-390.
[4] DONG YongXin,WEI QiWei,HONG Hao,HUANG Ying,ZHAO YanXiao,FENG MingFeng,DOU DaoLong,XU Yi,TAO XiaoRong. Establishment of ALSV-Induced Gene Silencing in Chinese Soybean Cultivars [J]. Scientia Agricultura Sinica, 2022, 55(9): 1710-1722.
[5] XIONG WeiYi,XU KaiWei,LIU MingPeng,XIAO Hua,PEI LiZhen,PENG DanDan,CHEN YuanXue. Effects of Different Nitrogen Application Levels on Photosynthetic Characteristics, Nitrogen Use Efficiency and Yield of Spring Maize in Sichuan Province [J]. Scientia Agricultura Sinica, 2022, 55(9): 1735-1748.
[6] LI YiLing,PENG XiHong,CHEN Ping,DU Qing,REN JunBo,YANG XueLi,LEI Lu,YONG TaiWen,YANG WenYu. Effects of Reducing Nitrogen Application on Leaf Stay-Green, Photosynthetic Characteristics and System Yield in Maize-Soybean Relay Strip Intercropping [J]. Scientia Agricultura Sinica, 2022, 55(9): 1749-1762.
[7] LI Hui,YIN ShiCai,GUO ZongXiang,MA HaoYun,REN ZiQi,SHE DongMei,MEI XiangDong,NING Jun. Synthesis and Bioactivity of Sex Pheromone Analogues of Protoschinia scutosa [J]. Scientia Agricultura Sinica, 2022, 55(9): 1790-1799.
[8] WANG HaoLin,MA Yue,LI YongHua,LI Chao,ZHAO MingQin,YUAN AiJing,QIU WeiHong,HE Gang,SHI Mei,WANG ZhaoHui. Optimal Management of Phosphorus Fertilization Based on the Yield and Grain Manganese Concentration of Wheat [J]. Scientia Agricultura Sinica, 2022, 55(9): 1800-1810.
[9] SUI XinYi,ZHAO XiaoGang,CHEN PengYu,LI YaLing,WEN XiangZhen. Cloning of Alternative Splice Variants of LsPHYB in Lettuce and Its Expression Patterns Under Heat Stress [J]. Scientia Agricultura Sinica, 2022, 55(9): 1822-1830.
[10] LI QingLin,ZHANG WenTao,XU Hui,SUN JingJing. Metabolites Changes of Cucumber Xylem and Phloem Sap Under Low Phosphorus Stress [J]. Scientia Agricultura Sinica, 2022, 55(8): 1617-1629.
[11] WANG Miao,ZHANG Yu,LI RuiQiang,XIN XiaoPing,ZHU XiaoYu,CAO Juan,ZHOU ZhongYi,YAN RuiRui. Effects of Grazing Disturbance on the Stoichiometry of Nitrogen and Phosphorus in Plant Organs of Leymus chinensis Meadow Steppe [J]. Scientia Agricultura Sinica, 2022, 55(7): 1371-1384.
[12] ZHANG YeJun,ZHANG DeQuan,HOU ChengLi,BAI YuQiang,REN Chi,WANG Xu,LI Xin. Effects of Protein Phosphorylation on the Dissociation and Acetylation Level of Actomyosin [J]. Scientia Agricultura Sinica, 2022, 55(7): 1433-1444.
[13] LIU Jiao,LIU Chang,CHEN Jin,WANG MianZhi,XIONG WenGuang,ZENG ZhenLing. Distribution Characteristics of Prophage in Multidrug Resistant Escherichia coli as well as Its Induction and Isolation [J]. Scientia Agricultura Sinica, 2022, 55(7): 1469-1478.
[14] YAN LeLe,BU LuLu,NIU Liang,ZENG WenFang,LU ZhenHua,CUI GuoChao,MIAO YuLe,PAN Lei,WANG ZhiQiang. Widely Targeted Metabolomics Analysis of the Effects of Myzus persicae Feeding on Prunus persica Secondary Metabolites [J]. Scientia Agricultura Sinica, 2022, 55(6): 1149-1158.
[15] CHAO ChengSheng,WANG YuQian,SHEN XinJie,DAI Jing,GU ChiMing,LI YinShui,XIE LiHua,HU XiaoJia,QIN Lu,LIAO Xing. Characteristics of Efficient Nitrogen Uptake and Transport of Rapeseed at Seedling Stage [J]. Scientia Agricultura Sinica, 2022, 55(6): 1172-1188.
Full text



No Suggested Reading articles found!