Abstract

The impact of high pressure homogenisation (HPH) on physico-chemical, microstructural, and rheological properties of quinoa protein isolate (QPI) suspensions were studied. Individual protein bands kept unchanged with HPH treatment up to 50 MPa, as revealed by SDS-PAGE. After HPH treatment at 50 MPa, large protein aggregates were disrupted, and particle size was substantially reduced from ~8.2–0.5 µm. Concurrently, water solubility, emulsifying, and foaming capability were significantly enhanced. QPI molecules after HPH treatment became more flexible with increased surface hydrophobicity and absorbed at the air-water and oil-water interfaces faster, resulting in a more rapid decrease of surface tension and interfacial tension. The secondary structure of QPI proteins was not significantly altered after HPH treatment as probed by FTIR. All QPI suspensions formed weak gels after thermal treatment (85 °C, 30 min), and HPH treated QPI suspensions resulted in a stronger gel strength with a more compact and homogeneous protein network microstructure. These results show that HPH treatment could be an excellent processing technique to modify the physico-chemical, techno-functional, and microstructural properties of QPI suspensions.

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.