Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

• Published in: Food research international Vol. 57; pp. 1 - 7
• Main Authors: Li, Chen, Xue, Haoran, Chen, Zhiyan, Ding, Qiao, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2014; Elsevier
• Subjects: arginine; Biological and medical sciences; color; Conjugates; Dextran; Dextrans; emulsifying properties; Food industries; Fundamental and applied biological sciences. Psychology; Glycation; Gum Arabic; heat; Heating; hydrophobicity; lysine; molecular weight; peanut protein; Peanut protein isolate; Peanuts; Polysaccharides; protein isolates; Proteins; Solubility; Ultrasonic treatment; ultrasonics; Dextran; Peanut protein isolate; Gum Arabic; Glycation; Ultrasonic treatment; Peanut; Food additive; Gum arabic; Protein isolate; Gelling agent; Heating; Polysaccharide; Comparative study; Physicochemical properties

Peanut protein isolate (PPI) was glycated with dextran or gum Arabic through ultrasonic treatment or classical heating. The physicochemical properties of PPI–polysaccharide conjugates prepared by ultrasonic treatment were compared to those prepared by classical heating. Compared with classical heati...