Effects of ultrasonic technology on functional properties of peanut proteins

The functional properties of peanut protein were determined after ultrasonic treatment under different conditions. After ultrasonic treatment for 20min, the foaming ability was increased from 30% to 60% and the foam stability was increased from 17% to 50%. The emulsifying ability was increased from 38.9% to 49.3% after ultrasonic treatment for 15min. The Oil-absorbability was increased form 0.91mL/g to 1.51mL/g after ultrasonic treatment for 6min. After ultrasonic treatment for 8min, the solubility of peanut protein in a 1g/100mL solution was increased from 0.10g to 0.35g, while it was increased from 0.23g to 0.48g in a 2g/100mL solution.Emulsifying ability was enhanced by ultrasonic treatment at pH >4 and NaCl concentration between 0.2mol/L and 0.4mol/L.