The effect of protein concentration on emulsifying properties of sweetpotato protein

摘要：

In the present study,the effect of protein concentration on emulsifying properties of sweetpotato soluble proteins (SSP) which includes emulsifying activity index (EAI) and emulsifying stability index (ESI) was evaluated. Droplet size distribution,rheological properties, interfacial properties and emulsion microstructure were also measured to explain how protein concentration impacted on SSP emulsifying properties. The results showed that increasing protein concentration could significantly affect droplet size,interfacial protein concentration,emulsion rheology,EAI,and ESI. The interfacial protein concentration played a dominant role in emulsion stability. The saturated interfacial concentration of SSP was approximately 1.82 mg/m~2. The main compositions of adsorbed protein were Sporamin A,Sporamin B and some low-molecular-weight proteins.

关键词： sweetpotato protein protein concentration emulsifying properties interfacial protein concen tration

作者: ISHIGURO Koji SAMESHIMA Yoto KUME Takashi IKEDA Ken-ichird MATSUMOTO Jun YOSHIMOTO Makoto

作者单位: Crop Functionality and Utilization Research Team,National Agricultural Research Center for Kyushu Ok Kagoshima Prefectural Institute of Food Processing and Utilization,Kimpoucho-oono 2200,Minamisatuma,

会议类型: 国际会议

会议名称: China Xuzhou 4th International Sweetpotato Symposium & 4th China-Japan-Korea Workshop(中国徐州第四届国际甘薯学术研讨会暨第四届中日韩甘薯学术讨论会)

会议地点: 徐州

会议语种:英文

页码: 571-580

在线出版日期: 2010-11-27（万方平台首次上网日期，不代表论文的发表时间）