Open AccessThe influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
Author(s) -
Emilia Drozłowska,
Marta Weronis,
Artur Bartkowiak
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04148-z
Subject(s) - emulsion , rheology , hydrolysis , viscosity , thermal stability , chemistry , denaturation (fissile materials) , chromatography , chemical engineering , protein isolate , materials science , organic chemistry , nuclear chemistry , composite material , engineering
The article considers the influence of the thermal hydrolysis process on emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week ( p > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the emulsifying properties in a simple and cost-effective way.