Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India.
Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India; Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana 141004, Punjab, India.
Food Chem. 2021 Aug 15;353:129466. doi: 10.1016/j.foodchem.2021.129466. Epub 2021 Mar 7.
Results for the effect of extraction pH and pH treatment on the functional, physicochemical, rheological and thermal characteristics of amaranth protein isolates (APIs) are reported in this study. Four amaranth protein isolates (P1, P2, P3 and P4) were prepared by varying the extraction pH (9-11). These four protein isolate samples were further treated at pH values from 3 to 9. The total protein content and purity of protein isolates were found to be higher for P1 than P2, P3 and P4 samples. The particle size of P1 was significantly (p ≤ 0.05) higher (299.68 µm) than other samples. Solubility, emulsifying capacity and stability, foaming properties, water and oil binding capacities were higher for the P1 sample treated at pH 9. Gelation characteristics like storage modulus (G') and loss modulus (G") were higher for P1 samples. APIs obtained at extraction pH 9 (P1) also exhibited better thermal properties in comparison with other three samples.
本研究报道了提取 pH 值和 pH 值处理对苋菜籽分离蛋白（APIs）功能、物理化学、流变和热特性影响的结果。通过改变提取 pH 值（9-11），制备了四种苋菜籽分离蛋白（P1、P2、P3 和 P4）。将这四种蛋白分离样品进一步在 pH 值为 3 到 9 的条件下进行处理。结果发现，P1 样品的总蛋白含量和蛋白纯度均高于 P2、P3 和 P4 样品。P1 的粒径明显（p≤0.05）高于其他样品（299.68μm）。P1 样品在 pH 值为 9 时的溶解度、乳化能力和稳定性、起泡性能、水和油结合能力较高。储能模量（G'）和损耗模量（G"）等凝胶特性也较高。与其他三种样品相比，在提取 pH 值为 9 时获得的 APIs 还表现出更好的热性能。
