Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

The influence of heat treatment on the protein size, zeta potential, surface hydrophobicity, secondary structure, interfacial rheology and creaming stability of peanut protein isolate (PPI) was studied. Heat treatment of PPI increased the protein size, surface hydrophobicity and interface diffusion...

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Opis bibliograficzny

Główni autorzy:	Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu, Ling Wang
Format:	Artigo
Język:	Inglês
Wydane:	Czech Academy of Agricultural Sciences 2019-06-01
Seria:	Czech Journal of Food Sciences
Hasła przedmiotowe:	adsorption emulsifying property heat treatment interfacial rheology peanut protein isolate
Dostęp online:	https://cjfs.agriculturejournals.cz/artkey/cjf-201903-0010_influence-of-heat-treatment-on-structure-interfacial-rheology-and-emulsifying-properties-of-peanut-protein-iso.php
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