【摘 要】
：
The effects of ultra high pressure treatment (300~600 MPa) on some physicochemical and functional properties of peanut protein isolates (PPI) and peanut globulins were studied.Protein solubility, emul
【机 构】
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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,
【出 处】
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2011 Beijing Internation Conference on Non-thermal Processin
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The effects of ultra high pressure treatment (300~600 MPa) on some physicochemical and functional properties of peanut protein isolates (PPI) and peanut globulins were studied.Protein solubility, emulsifying activity index (EAI),emulsifying stability index (ESI), free SH content, and surface hydrophobicity, the relativity among them was analyzed.The results showed that solubilization and surface hydrophobicity were modified with high pressure treatment remarkably, UHP treatment significantly(P>0.05)increased emulsifying activity index (EAI),but decreased emulsifying stability index (ESI),Free SH content was slight declined.
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