Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion
文献类型： 外文期刊
作者： Du, Jingjing 1 ; Zhu, Qian 1 ; Guo, Jiagang 1 ; Wu, Yuhan 1 ; Hu, Zhangqing 3 ; Yang, Song 1 ; Jiang, Jian 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Anhui, Peoples R China
2.Anhui Acad Agr Sci, Anhui Engn Lab Funct Microorganisms & Fermented Fo, Hefei 230036, Peoples R China
3.Anhui Agr Univ, Coll Tea & Food Sci, Anhui Engn Lab Agr Prod Proc, Hefei 230036, Peoples R China
关键词： Bamboo shoots protein 1; Ultrasonic 2; Steam-cooking 3; Pickering emulsions 4
期刊名称：HELIYON （ 影响因子：4.0； 五年影响因子：4.1 ）
ISSN：
年卷期： 2023 年 9 卷 9 期
页码：
收录情况： SCI
摘要： In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectroscopy (FTIR) showed that the secondary structure of U-BSP was more loose. Furthermore, X-ray diffraction (XRD) and thermogravimetric (TGA) analysis suggested that crystallinity amd thermal stability of U-BSP both deceased. The water and oil holding capacity (WHC/OHC) of U-BSP increased, while steam-cooking treatment had the reverse effect. We also investigated the effects of ultrasonic and steam-cooking treatments on BSP-stabilized emulsions. The viscosity of emulsion stabilized by U-BSP increased and the distribution of emulsion droplets was more uniform and smaller. The results showed that ultrasonic treatment significantly improved the stability of BSP-stabilized emulsions, while steam-cooking treatment had a significant negative impact on the stability of BSP-stabilized emulsions. The work indicated ultrasonication is an effective treatment to improve the emulsifying properties of BSP.
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