Effect of polysaccharide modification on the emulsifying 2 properties of potato protein
學生姓名:
賴姵璇
指導教授:
宋文杰
學期:
111下
摘 要:
Among natural emulsifiers, potato proteins showed to be good candidates for their functionality, low cost, and high availability. However, to better exploit potato proteins, a better understanding of the conditions which modulate their behavior as emulsifiers is necessary. The effect of pH and of the presence of the anionic polysaccharide k carrageenan on the emulsifying properties of the potato proteins was here studied. Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). The best emulsion stability was achieved combining potato proteins and k-carrageenan at pH 3.0. This being attributed to the onset of a gel-like viscoelastic structure as well as an electrostatic interaction between the positively charged potato proteins and the anionic polysaccharide. The interaction allowed the formation of a strong molecular network able to stabilize the system. In second study, the relations among the structure, interface adsorption and emulsifying properties of potato protein isolate (PPI) modified by chitosan (CS) were investigated. The results showed that the addition of CS led to an increase in the surface hydrophilicity of PPI, the reduction of the interfacial tension between oil-water and gas-water of PPI in the complex system. Moreover, the emulsion
stabilized by the PPI/CS complex exhibited a smaller average particle size and a higher zeta - potential with a better emulsifying stability. In addition, the gel network structure of the emulsion stabilized by PPI/CS complex enhanced to promote the emulsion stability. These results will provide meaningful guidance for the application of CS modified PPI as a novel food emulsifier in the construction of stable emulsion system.
stabilized by the PPI/CS complex exhibited a smaller average particle size and a higher zeta - potential with a better emulsifying stability. In addition, the gel network structure of the emulsion stabilized by PPI/CS complex enhanced to promote the emulsion stability. These results will provide meaningful guidance for the application of CS modified PPI as a novel food emulsifier in the construction of stable emulsion system.
11132041賴姵璇摘要_多醣修飾對馬鈴薯蛋白乳化性能的影響.pdf