超声对豌豆分离蛋白结构及乳化性能的调控效应

李朝蕊,韩馨蕊,范鑫,黄峻榕,曹云刚,熊幼翎

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

LI ZhaoRui,HAN XinRui,FAN Xin,HUANG JunRong,CAO YunGang,XIONG YouLing

表1 不同超声时间处理对PPI乳液界面蛋白分布的影响

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