Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 15-23
Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate
Zhi-hao Li1, Bin Zhou1, Xiu-ting Li2, Shu-gang Li1
1Key Laboratory of Fermentation Engineering, Ministry of Education, Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei Province, China, 2Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, China
In this current study, comparative study between the effect of electrolyzed water and ultrapure water on the extraction of apricot protein was conducted. The results revealed that under the condition of same pH (pH = 9.5), the extraction efficiency of electrolyzed water on apricot protein was superior to that of ultrapure water. Moreover, apricot protein (EAP) extracted by electrolyzed water displayed preferable foaming capacity and emulsion stability. The foaming capacity and emulsion stability of EAP were 11.17% and 36.33 min, for UAP, only 4.75% and 23.88 min, respectively. Meanwhile, compared to UAP, the secondary structure of EAP was more orderly, in which the orderly structures of α-helix and β-sheet were 7.5 and 60.2%, while the disorderly structures of b-turn and random coil were 8.4 and 23.8%. This work provided a novel extraction strategy, which could improve the extraction rate and minimize the destruction of the structure and functional properties of apricot protein.
Apricot, Protein, Extraction rate
Food Science and Biotechnology 2019 ; 28(1): 15-23