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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Hlavní autoři:	Yazhen Zhang, Wenfei Xiong, Lingling Lei, Yaqiong Pei, Lingling He, Tingyang Ai, Yan Li, Bin Li, Yuan Jiang, Xingnian Liu, Ling Wang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Czech Academy of Agricultural Sciences 2019-06-01
Edice:	Czech Journal of Food Sciences
Témata:	adsorption emulsifying property heat treatment interfacial rheology peanut protein isolate
On-line přístup:	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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