不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响

贾尚羲; 张怡雪; 石盼盼; 王昱; 李可

doi:10.12187/2024.05.005

October 2024

Article Contents

JIA Shangxi, ZHANG Yixue, SHI Panpan, et al. Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions[J]. Journal of Light Industry, 2024, 39(5): 40-49. doi: 10.12187/2024.05.005

Citation: JIA Shangxi, ZHANG Yixue, SHI Panpan, et al. Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions[J]. Journal of Light Industry, 2024, 39(5): 40-49. doi: 10.12187/2024.05.005 shu

Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

College of Food and Bioengineering/Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education/Collaborative Innovation Center of Food Production and Safety of Henan Province, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Corresponding author: LI Ke, like@zzuli.edu.cn
Received Date: 2023-09-19
Accepted Date: 2023-12-22
Available Online: 2024-10-15

Abstract

In order to expand the application range of chickpea protein isolate (CPI) and improve the stability of low oil emulsion systems, this study used CPI as an emulsifier in oil-in-water (O/W) type CPI emulsions and investigated the effect of ultrasound treatment (20 kHz, 450 W) with different durations (0 min, 3 min, 6 min, 9 min, and 12 min) on the stability of CPI emulsions. The results showed that ultrasound treatment could significantly improve the stability of CPI emulsions compared with the untreated CPI emulsions. At 12 min of ultrasound treatment, the emulsification activity index (EAI) and emulsion stability index (ESI) were increased to (51.67±0.12) m²/g and (99.32±0.13) min, respectively. The average particle size became the smallest ((3.52±0.25) μm), resulting in finer and more uniform oil droplets. The absolute value of zeta-potential was the largest (52.57±1.31 mV), the Turbiscan stability index (TSI) was the lowest, and the storage, thermal and freeze-thaw stability of the CPI emulsions were all improved. As revealed by cold-field electron microscopy, CPI emulsions treated by ultrasound had a dense and regular internal structure, with smaller droplets and less spacing. In conclusion, a certain duration ultrasound treatment could improve the stability of CPI prepared emulsions, and the better effect was achieved at 12 min of ultrasound treatment.
- chickpea protein isolate,
- oil-in-water type emulsion,
- ultrasound treatment,
- stability
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Effect of ultrasound treatment of different durations on the stability of chickpea protein isolate emulsions

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