| Literature DB >> 32123434 |
Emilia Drozłowska1, Marta Weronis1, Artur Bartkowiak1.
Abstract
The article considers the influence of the thermal hydrolysis process on emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week (p > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the emulsifying properties in a simple and cost-effective way. © Association of Food Scientists & Technologists (India) 2019.Entities:
Keywords: Emulsion; HPP treatment; Non-Newtonian fluid; Patatin; Rheology; Thermal hydrolysis
Year: 2019 PMID： 32123434 PMCID： PMC7026380 DOI： 10.1007/s13197-019-04148-z
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701