PANG Shu-jie, LI Na-na, REN Si, LIU Li-ya, TONG Li-tao, WANG Li-li, ZHOU Xian-rong, ZHOU Su-mei. Application of Pea Protein Isolate-Carboxymethylcellulose Complex in Emulsions[J]. Science and Technology of Food Industry, 2020, 41(21): 75-80. DOI: 10.13386/j.issn1002-0306.2020030316
Citation: PANG Shu-jie, LI Na-na, REN Si, LIU Li-ya, TONG Li-tao, WANG Li-li, ZHOU Xian-rong, ZHOU Su-mei. Application of Pea Protein Isolate-Carboxymethylcellulose Complex in Emulsions[J]. Science and Technology of Food Industry, 2020, 41(21): 75-80. DOI: 10.13386/j.issn1002-0306.2020030316

Application of Pea Protein Isolate-Carboxymethylcellulose Complex in Emulsions

More Information
  • Received Date: March 23, 2020
  • Available Online: November 11, 2020
  • For the purpose of improving the application character of pea protein isolate(PPI)emulsions at acidic conditions,the emulsions oil-in-water(O/W)was stabilized by complex at acidic conditions,the complex was informed by interactions between PPI and carboxymethylcellulose(CMC). Primarily,the solubility and surface hydrophobicity of PPI(3%)were studied with increasing of CMC concentration(0~0.5%). And on this basis,the effects of PPI-CMC complex were analyzed on the ζ-potential,droplet size,viscosity,turbiscan stability index(TSI)and microstructure of emulsions. The results showed that while CMC concentration increased from 0 to 0.5%,the negative surface charges of the emulsion droplets were strengthened for which the absolute values of ζ-potential increased. At CMC concentration ≥0.4%,the stability of the PPI emulsions was efficiently improved,the droplets dispersed evenly in the systems and the flocculation phenomenon was reduced. After storage at 4 ℃ for one week,no visible separations were found in these systems. Therefore,the application character of PPI emulsions at acidic conditions can be effectively improved by regulating PPI-CMC interaction and the results are expected to provide references for the development of high pea protein acid dairy and beverage.
  • Cited by

    Periodical cited type(4)

    1. 张瑜. 气质膨化即食牛蹄筋加工工艺研究. 保鲜与加工. 2024(03): 40-46 .
    2. 卢相龙,胡秦晓,秦斐. 杏皮水酸奶冻饮品制作工艺优化及品质研究. 饮料工业. 2024(05): 45-50 .
    3. 薛山,黄艺萍. 四维辅助三维响应面法优化菠萝蜜种泥果冻配方. 食品工业. 2022(01): 156-161 .
    4. 李想,宋弘扬,赵存朝,盛军,陶亮,田洋. 一种特色百香果果冻产品的研制. 食品工业科技. 2021(06): 159-165 . 本站查看

    Other cited types(1)

Catalog

    Article Metrics

    Article views (212) PDF downloads (13) Cited by(5)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return