| Autor: |
Jingrong, Ma, Haiming, Chen, Weijun, Chen, Jilin, Wu, Zengqing, Li, Ming, Zhang, Qiuping, Zhong, Wenxue, Chen |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Food Chemistry. 388:133031 |
| ISSN: |
0308-8146 |
| DOI: |
10.1016/j.foodchem.2022.133031 |
| Popis: |
The present study aimed to assess the effects of heat treatment (70-90 °C) and pH (pH 3-11) on the physicochemical, structural, and emulsifying properties of coconut globulins (CG). The results revealed that the emulsifying property was improved with increasing temperature due to the denaturation degree of CG. CG had a better emulsifying property at pH 3 but showed the worst emulsifying property at pH 5 due to its lowest solubility, surface hydrophobicity, and absolute value of zeta potential. The best emulsifying stability was detected at pH 11 with 90 °C heating. SDS-PAGE indicated that the formation of aggregates cross-linked by covalent bonds was the main reason for the better emulsion stability at pH 3 and pH 11 with 90 °C heating. The secondary structure showed that CG had more α-helix and β-turn contents as well as fewer β-sheet contents at pH 3 and pH 11 with 90 °C heating. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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