Analysis of Physicochemical and Structural Chracteristics of Low-Temperature/Medium-Temperature Peanut Meal Protein
The sensory color difference,functional characteristics and structural characteristics of low-temperature/medium-temperature peanut meal are studied and analyzed,in order to provide a theoretical basis for improving the comprehensive utilization value of peanut meal.The results show that low-temperature peanut meal is ivory tint,and medium-temperature peanut meal is grayish white.In terms of functional characteristics,there is no significant difference in the oil-holding capacity,emulsibility and foam stability of low-temperature/medium-temperature peanut meal protein.Low-temperature peanut meal protein has better solubility,foamability,water-holding capacity and thermal stability,while medium-temperature peanut meal protein has better emulsification stability.The protein structure is further analyzed through molecular weight,secondary structure and DSC.The secondary structure of low-temperature peanut meal protein and medium-temperature peanut meal protein is mainly β-folding and β-turning.The denaturation degree of medium-temperature peanut meal protein is higher,and the structure of low-temperature peanut meal protein is relatively looser.Low-temperature peanut meal protein has higher denaturation temperature and enthalpy,and better thermal stability.
万方数据
维普
