Effects of Ultrasound on the Physicochemical and Structural Properties of Pea Protein-high Methoxyl Pectin Composite Particles
In this study,pea protein-high methoxyl pectin(PP-HMP)composite particles was prepared by ultrasound,and investigated the effect of ultrasound on the physico-chemical properties of PP-HMP composite particles.Meanwhile,the structure properties of PP-HMP-US were characterized by fourier transform infrared spectroscopy(FTIR),fluorescence spectroscopy,and transmission electron microscopy(TEM).The results showed that higher emulsifying activity and stabil-ity of pea protein-high methoxyl pectin by ultrasound(PP-HMP-US)were observed at 10 min,5.43 W/cm3 and 15 ℃.Compared with PP-HMP,the turbidity of PP-HMP-US was decreased.Particle size,and PDI of PP-HMP-US was re-duced from 1 453.26 nm and 0.34 to 541.44 nm and 0.27,respectively.According to FTIR and fluorescence spectroscopy results,HMP could significantly increased the relative content of β-turn and α-helix from 13.67％and 19.89％to 33.85％and 26.61％,respectively.The addition of HMP inhibited the aggregation of PP,and formed a tighter tertiary conformation.Proper ultrasound treatment of PP could make its β-sheet unfold to form α-helix,and enhance the interac-tion of PP and HMP.Meanwhile,the exposure of tryptophan residues of PP decreased after ultrasound treatment.In ad-dition,TEM results showed that ultrasound enhanced HMP embedded in PP spherical structure to obtain PP-HMP-US composite particles with more regular and ordered structure.The results provided a theoretical basis for the utilization of pea protein in food processing.
pea proteinhigh methoxyl pectinultrasoundphysicochemical propertiestructure properties
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