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

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• 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

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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

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