College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.
College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Henan, China.
Ultrason Sonochem. 2023 Mar;94:106340. doi: 10.1016/j.ultsonch.2023.106340. Epub 2023 Feb 20.
The effect of pH on the occurrence states of peanut protein isolate (PPI) and high methoxyl pectin (HMP), and droplet breakup model of the emulsions under ultrasound were studied. Particle size distribution and scanning electron microscopy results showed that PPI-HMP existed a soluble complex at pH 5.0, had no interaction at pH 7.0, and was co-soluble at pH 9.0. Droplet breakup model results revealed that the characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and 9.0. The average diameter of the droplet well satisfied the model. According to rheological properties, interface tension, and microstructure, the formation mechanism and characteristics of emulsion stabilised by PPI-HMP treated at pH 5.0 was different from that at pH 7.0 and pH 9.0. The research provided a reference for constructing emulsions using pH-shifted PPI-HMP under ultrasound.
研究了 pH 值对花生蛋白分离物（PPI）和高甲氧基果胶（HMP）存在状态的影响，以及超声下乳液的液滴破碎模型。颗粒大小分布和扫描电子显微镜结果表明，PPI-HMP 在 pH 值为 5.0 时存在可溶性复合物，在 pH 值为 7.0 时没有相互作用，在 pH 值为 9.0 时则是共溶性的。液滴破碎模型的结果表明，在 pH 值为 5.0 时处理的 PPI-HMP 稳定的乳液的特征与在 pH 值为 7.0 和 9.0 时不同。液滴的平均直径很好地符合模型。根据流变特性、界面张力和微观结构，在 pH 值为 5.0 时处理的 PPI-HMP 稳定的乳液的形成机制和特征与在 pH 值为 7.0 和 pH 值为 9.0 时不同。该研究为在超声下使用 pH 移位的 PPI-HMP 构建乳液提供了参考。
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