Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate.
Food Sci Biotechnol
; 28(1): 15-23, 2019 Feb.
Article
en En
| MEDLINE
| ID: mdl-30815290
ABSTRACT
In this current study, comparative study between the effect of electrolyzed water and ultrapure water on the extraction of apricot protein was conducted. The results revealed that under the condition of same pH (pH = 9.5), the extraction efficiency of electrolyzed water on apricot protein was superior to that of ultrapure water. Moreover, apricot protein (EAP) extracted by electrolyzed water displayed preferable foaming capacity and emulsion stability. The foaming capacity and emulsion stability of EAP were 11.17% and 36.33 min, for UAP, only 4.75% and 23.88 min, respectively. Meanwhile, compared to UAP, the secondary structure of EAP was more orderly, in which the orderly structures of α-helix and ß-sheet were 7.5 and 60.2%, while the disorderly structures of ß-turn and random coil were 8.4 and 23.8%. This work provided a novel extraction strategy, which could improve the extraction rate and minimize the destruction of the structure and functional properties of apricot protein.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Food Sci Biotechnol
Año:
2019
Tipo del documento:
Article
Pais de publicación:
COREA DEL SUR
/
CORÉIA DO SUL
/
KR
/
SOUTH KOREA