首页|Study on the physicochemical and emulsifying property of proteins extracted from Pleurotus tuoliensis
Study on the physicochemical and emulsifying property of proteins extracted from Pleurotus tuoliensis
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NSTL
Elsevier
Food-derived Pickering emulsifiers, particularly proteins, are environmentally friendly and receive considerable attention for the edibility. In this study, Pleurotus tuoliensis protein was extracted at pH 7 (P. tuoliensis albumin, PTA) and pH 9.5 (P. tuoliensis protein isolate, PTPI). PTA and PTPI contained sufficient essential amino acids for humans, but low solubility. Therefore, the pH-cycle method was applied to improve the dispersity. Compared with PTA-NP (PTA nanoparticle), PTPI-NP (PTPI nanoparticle) had smaller particle size, higher surface hydrophobicity and wettability. The advantage in particle size and surface hydrophobicity not only made PTPI-NP show faster adsorption behavior at the oil-water interface at 0.1 mg/mL, but also kept the droplet size of PTPI-NP stabilized emulsions more similar at various oil contents (0.1-0.5). After 30 d storage, the creaming and oiling off behavior of PTA-NP and PTPI-NP stabilized emulsions were unchanged. These results showed that P. tuoliensis protein, especially PTPI, could be used as natural emulsifiers in food industry.
NSTL
Elsevier
