The effect of ultrasonic treatment on the emulsifying activity of kidney bean protein and the influence of environmental factors such as pH and temperature on the emulsifying activity before and after ultrasonic treatment were studied. The results showed that ultrasonic treatment enhanced the emulsifying activity when ultrasonic power and ultrasonic time were 240 W and 10 min, respectively, and the emulsifying activity index increased by 37.12% at 40 ℃. High-intensity ultrasonic power (≥360 W) or prolonged ultrasonic time (≥20 min) weakened the emulsifying activity. Under the ultrasonic power of 360 W for 10 min, the emulsifying activity index decreased by 50.36% at 70 ℃. Kidney bean protein emulsifying activity was the worst near the isoelectric point (pH 4-5), better at pH 7-8 and 40-70 ℃. Scanning electron microscopy and infrared spectroscopy analysis results showed that ultrasonic treatment changed micro-morphology and secondary structure, and results from Raman spectroscopy showed that ultrasonic treatment changed the secondary structure of kidney bean protein mainly by changing the composition of α-helix, β-sheet and β-turn angles.
YANG Liu
,
QIN Xiao-li
,
LI Yi-can
,
ZHONG Jin-feng
,
ZENG Fan-kun
. Effects of ultrasonic treatment on emulsifying activity and structure of kidney bean protein[J]. Food and Fermentation Industries, 2018
, 44(11)
: 117
-123
.
DOI: 10.13995/j.cnki.11-1802/ts.016944
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