Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion
文献类型: 外文期刊
第一作者: Du, Jingjing
作者: Du, Jingjing;Zhu, Qian;Guo, Jiagang;Wu, Yuhan;Yang, Song;Jiang, Jian;Du, Jingjing;Zhu, Qian;Guo, Jiagang;Wu, Yuhan;Yang, Song;Jiang, Jian;Hu, Zhangqing
作者机构:
关键词: Bamboo shoots protein 1; Ultrasonic 2; Steam-cooking 3; Pickering emulsions 4
期刊名称:HELIYON ( 影响因子:4.0; 五年影响因子:4.1 )
ISSN:
年卷期: 2023 年 9 卷 9 期
页码:
收录情况: SCI
摘要: In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectroscopy (FTIR) showed that the secondary structure of U-BSP was more loose. Furthermore, X-ray diffraction (XRD) and thermogravimetric (TGA) analysis suggested that crystallinity amd thermal stability of U-BSP both deceased. The water and oil holding capacity (WHC/OHC) of U-BSP increased, while steam-cooking treatment had the reverse effect. We also investigated the effects of ultrasonic and steam-cooking treatments on BSP-stabilized emulsions. The viscosity of emulsion stabilized by U-BSP increased and the distribution of emulsion droplets was more uniform and smaller. The results showed that ultrasonic treatment significantly improved the stability of BSP-stabilized emulsions, while steam-cooking treatment had a significant negative impact on the stability of BSP-stabilized emulsions. The work indicated ultrasonication is an effective treatment to improve the emulsifying properties of BSP.
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