Chen Lin, Zhang Shao-Bing
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan Province 450001, People's Republic of China.
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan Province 450001, People's Republic of China.
Food Chem. 2023 Jul 1;413:135626. doi: 10.1016/j.foodchem.2023.135626. Epub 2023 Feb 1.
Peanut protein isolate (PPI) nanoparticles were prepared by self-assembly under the combined action of ultrasound (US) and protein concentration. The effects of ultrasound intensity (150-500 W) and protein concentration (1-12 %, w/v) on the structural and functional properties of PPI nanoparticles were investigated. Low-intensity US significantly increased the particle size of PPI, but high-intensity US decreased it. The largest PPI nanoparticles were obtained when 10 % PPI was subjected to low-intensity US treatment (200 W for 5 min). These nanoparticles possessed unique structural characteristics, such as the lowest absolute ζ-potential and the highest contents of exposed free sulfhydryl and disulfide bond, which may be responsible for their excellent heat-set gelling properties. The 12 % PPI treated with low- and high-intensity US had the highest emulsifying activity index and emulsifying stability index, respectively. The self-assembled PPI nanoparticles induced by US treatments at high protein concentrations have great potentials for application in the food industry.
在超声（US）和蛋白质浓度的共同作用下，通过自组装制备了花生分离蛋白（PPI）纳米颗粒。研究了超声强度（150 - 500 W）和蛋白质浓度（1 - 12%，w/v）对PPI纳米颗粒结构和功能特性的影响。低强度超声显著增加了PPI的粒径，但高强度超声使其减小。当10%的PPI进行低强度超声处理（200 W处理5分钟）时，可获得最大的PPI纳米颗粒。这些纳米颗粒具有独特的结构特征，如最低的绝对ζ电位以及最高的游离巯基和二硫键含量，这可能是其优异的热致凝胶特性的原因。分别用低强度和高强度超声处理的12% PPI具有最高的乳化活性指数和乳化稳定性指数。在高蛋白浓度下通过超声处理诱导自组装的PPI纳米颗粒在食品工业中具有巨大的应用潜力。
