Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (22): 4894-4905.doi: 10.3864/j.issn.0578-1752.2021.22.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Regulation Effects of Ultrasound on the Structure and Emulsification Properties of Pea Protein Isolate

LI ZhaoRui1(),HAN XinRui1,FAN Xin1,HUANG JunRong1,CAO YunGang1(),XIONG YouLing2()   

  1. 1School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China
    2Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, KY, United States
  • Received:2021-04-11 Accepted:2021-07-27 Online:2021-11-16 Published:2021-11-19
  • Contact: YunGang CAO,YouLing XIONG E-mail:1762903310@qq.com;caoyungang@sust.edu.cn;ylxiong@uky.edu

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Abstract:

【Objective】 This study was designed to investigate the effects of ultrasonic treatment on the structure and physicochemical properties of pea protein isolate (PPI), and to explore the regulation mechanism of ultrasonic treatment on the emulsifying characteristics of PPI, so as to provide the theoretical basis for the application of PPI as natural emulsions or related products in the food field. 【Method】 The ultrasonic-pea protein isolate (U-PPI) was prepared by ultrasonic wave with frequency of 20 kHz and power of 600 W under different times (0, 20, 30, 40 and 60 min), and then U-PPI emulsions were prepared by high pressure homogenization. The effects of ultrasonic treatment on the physicochemical properties of PPI were investigated by the tests of free amino group, total sulfhydryl group, particle size, solubility and SDS-PAGE. The changes in secondary and tertiary structure of U-PPI were analyzed by circular dichroism and intrinsic tryptophan fluorescence, respectively. The emulsifying ability and emulsion stability of U-PPI were characterized by emulsion activity index, particle size, protein distribution at the interface of emulsion, Zeta potential and apparent viscosity. The microstructure of the emulsions was observed by using laser confocal fluorescence microscopy. 【Result】 Ultrasonic treatment significantly modified the structure of PPI, i.e., a short time (30 to 40 min) ultrasonic treatment significantly reduced the α-helix content and improved the β-sheet content of PPI, which made the structure of the PPI more flexible and more hydrophobic groups exposed to the interface. Simultaneously, the depolymerization effect of ultrasonic also caused the decrease of the average particle size and the significant increase of the solubility of PPI. Therefore, the modification of PPI by a short time ultrasonic treatment was conducive to the formation of a dense and stable protein film at the oil/water interface, which effectively improved the emulsifying activity of PPI and the stability of the emulsions, and the microstructure of the emulsions also showed that the particle sizes of emulsions stabilized with U-PPI were smaller, and the droplet distribution was more uniform. However, a long time (60 min) ultrasonic treatment caused the hydrophobic repolymerization and insolubility of PPI, which was not conducive to the adsorption and rearrangement of PPI in the oil/water interface and thus reduced the emulsifying activity and emulsion stability. 【Conclusion】 The cavitation effect and mechanical effect produced by a short time (30, 40 min) ultrasonic treatment had significant depolymerization effect on PPI, which promoted the protein structure more flexible and was beneficial to the adsorption and rearrangement of PPI at the oil/water interface, and thus significantly improved the emulsifying properties of PPI.

Key words: ultrasonic modification, pea protein isolate, structural modification, emulsion stability

Fig. 1

Effect of different ultrasonic treatment time on free amino group and total sulfhydryl group contents of PPI Con: Unultrasonic treatment. Different letters a-e or A-D indicate the same indexes are significantly different among different treatments (P<0.05), respectively. The same as below"

Fig. 2

Effect of different ultrasonic treatment time on the secondary structure of PPI"

Fig. 3

Effects of different ultrasonic treatment time on the intrinsic tryptophan fluorescence of PPI"

Fig. 4

Effects of different ultrasonic treatment time on the mean particle size and solubility of PPI"

Fig. 5

Effects of different ultrasonic treatment time on the protein subunits of PPI"

Fig. 6

Effects of different ultrasonic treatment time on the emulsifying activity of PPI"

Fig. 7

Effects of different ultrasonic treatment time on the particle size distribution and Zeta potential of PPI emulsions"

Table 1

Effect of different ultrasonic treatment time on the protein distribution at the interface of PPI emulsions"

时间
Time (min)		 水相蛋白
Aqueous protein (%)		 界面蛋白
Interface protein (%)		 分配系数
Partition coefficient
Con 38.0±0.0e 62.0±0.0e 14.75
20 29.7±1.2b 70.3±2.1b 21.63
30 27.3±1.2a 72.7±1.5a 23.95
40 31.7±0.6c 68.3±2.1c 19.51
60 33.0±0.0d 67.0±0.0d 18.19

Fig. 8

Effects of different ultrasonic treatment time on the apparent viscosity of PPI emulsions"

Fig. 9

Laser confocal micrograph of emulsions stabilized with PPI treated with different ultrasonic time Nile red and Nile blue are used to stain oil droplets (red) and water phase proteins (blue), respectively; The figures above show the distributions of individual oil droplets and the figures below show the distributions of oil droplets in the aqueous phase"

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