Effect of ultrasound on the functional and structural properties of cold-pressed peanut cake protein
In this study,cold-pressed peanut cake was taken as the research target,and the effects of ultrasound time,temperature,and power density on the structural and functional properties of cold-pressed peanut cake protein were investigated.The results showed that ultrasound treatment significantly improved the solubility,emulsifying activity,oil holding capacity,foaming capacity,and foam stability of peanut cake protein.Through ultrasound treatment at 40 min,25 ℃ and 5.33 W/cm3,the emulsifying activity and solubility of peanut cake protein were increased by 61.05％and 49.93％respectively.The structural properties results indicated that ultrasound increased the α-helix structure of peanut cake protein,and decreased the[3-sheet and the random coil structure.Meanwhile,the maximum ultraviolet absorption wavelength of peanut cake protein was blue-shifted,and the structure of peanut cake protein was unfolded and more amino acid residues were exposed.Thus,the structure of peanut cake protein molecules became more loosely and orderly.Further,ultrasound signifi-cantly changed the fluorescence intensity of peanut cake protein,with the largest emissive wavelength being blue-shifted.The analysis of the relationship between structure and function of peanut cake protein showed that ultrasound decreased the mean particle size of peanut cake protein,the secondary structure was more ordered and the hydrophobic groups were exposed through ultrasound treatment,which im-proved the solubility and emulsifying activity.
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