Improvement of Emulsification Performance of Quinoa Protein by Ultra-High Pressure Treatment

NIE Shicheng; ZHANG Wei; TIAN Ge; WANG Zhijuan; GAN Wenmei; GAO Hong

doi:10.11858/gywlxb.20200645

Volume 35 Issue 3

Jun 2021

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Chinese Journal of High Pressure Physics > 2021 > 35(3): 035901.

NIE Shicheng, ZHANG Wei, TIAN Ge, WANG Zhijuan, GAN Wenmei, GAO Hong. Improvement of Emulsification Performance of Quinoa Protein by Ultra-High Pressure Treatment[J]. Chinese Journal of High Pressure Physics, 2021, 35(3): 035901. doi: 10.11858/gywlxb.20200645

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NIE Shicheng, ZHANG Wei, TIAN Ge, WANG Zhijuan, GAN Wenmei, GAO Hong. Improvement of Emulsification Performance of Quinoa Protein by Ultra-High Pressure Treatment[J]. Chinese Journal of High Pressure Physics, 2021, 35(3): 035901. doi: 10.11858/gywlxb.20200645

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Improvement of Emulsification Performance of Quinoa Protein by Ultra-High Pressure Treatment

doi: 10.11858/gywlxb.20200645

School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining 810008, Qinghai, China

Received Date: 30 Nov 2020
Rev Recd Date: 17 Dec 2020

Abstract

Abstract

In our study, ultra-high pressure was used to process quinoa protein, and how to exert influence on the emulsification of quinoa protein was investigated in terms of the ultra-high pressure holding pressure and time, and the protein content as well. Via the response surface method, the ultra-high pressure processing were optimized and the best optimal process conditions were obtained. Then the surface properties and structural characteristics of the emulsion protein were analyzed by means of the Fourier infrared spectroscopy, particle size analyzer, X-ray diffraction（XRD） and other characterization methods. The results show that: when the holding pressure stays at 235 MPa for 5.2 min, and the protein content keeps 0.34%, the emulsification index is 119 m²/g; at the same time, the secondary structure of the protein can be seen from the Fourier infrared spectroscopy. There is a decrease in the structure content but increase on both the β-turn structure content and the molecular disorder, and the protein emulsification is improved. Analyzing the modified protein by XRD, it can be seen that the strength is significantly reduced at a peak near 2$\theta $ = 10° and the content of α-helical structure gets reduced. After modification, the particle size of the emulsion protein is reduced, while its emulsification is improved. Thus, it can come to the conclusion that a proper ultra-high pressure treatment can lead to an improvement of the quinoa protein emulsification.
- ultra-high pressure,
- quinoa protein,
- emulsification,
- response surface method

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References(35)

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Improvement of Emulsification Performance of Quinoa Protein by Ultra-High Pressure Treatment

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