Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates

• Published in: Journal of food engineering Vol. 392; p. 112495
• Main Authors: Li, Suhong, Liu, Yu, Liu, Chenfei, Wang, Chunyan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2025
• Subjects: Conformation; disulfide bonds; disulfides; Dynamic high-pressure microfluidization; Gel property; gels; hardness; hydrophobicity; microstructure; peanut protein; Peanut protein isolate; protein isolates; water holding capacity; Peanut protein isolate; Gel property; Dynamic high-pressure microfluidization; Conformation

The impact of dynamic high-pressure microfluidization (DHPM) (30–150 MPa) on the structure of peanut protein isolate (PPI) and PPI gel behavior and microstructural properties were studied. The research found that DHPM treatment significantly decreased the volume-mean diameter of PPI (p < 0.05), a...