Title :
Effect of Polysaccharides on the Functional Properties of Peanut Protein
Author :
Cai, Zhining ; Zhao, Mouming ; Yang, Xiaoquan
Author_Institution :
Coll. of Light Ind. & Food, South China Univ. of Technol., Guangzhou
Abstract :
Proteins and polysaccharides are present together in many kinds of food and medicine systems and both macromolecules contribute to the structure, texture and stability of foods and medicines. This paper studied the effect of four kinds of polysaccharides on the functional properties of PPI. The results showed that both polysaccharides decreased the solubility of PPI with the increased of polysaccharides, and the emulsifying properties were increased. Foaming capacity and gelling of PPI were also be affected. These phenomena maybe due to different kinds interactions between PPI and polysaccharides.
Keywords :
emulsions; foams; gels; molecular configurations; proteins; solubility; sugar; emulsification; foaming capacity; gelling; peanut protein; polysaccharides; solubility; Amino acids; Biomedical engineering; Biomedical informatics; Elasticity; Nitrogen; Powders; Protein engineering; Stability; Viscosity; Water heating; PPI; functional properties; polysaccharides;
Conference_Titel :
BioMedical Engineering and Informatics, 2008. BMEI 2008. International Conference on
Conference_Location :
Sanya
Print_ISBN :
978-0-7695-3118-2
DOI :
10.1109/BMEI.2008.177
