The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

Water‐soluble carboxymethyl starch (CMS) derivatives with both hydrophobic and hydrophilic characteristics were synthesized by reacting CMS with cetyl bromide (CB) using an extrusion process in an alkaline etherification reaction. A series of hexadecyl carboxymethyl starch ethers (HCSE‐ex) with degrees of substitution ranging from 0.0257 to 0.0701 were characterized under different reaction conditions based on their physical (morphology and viscosity) and thermal properties. FTIR, SEM, TGA, and X‐ray results confirmed that etherification produced high reaction efficiencies, and the derivatives exhibited excellent emulsification efficiency. The application of extrusion as an energy source resulted in a much reduced etherification time compared with traditional methods, down from several hours to several seconds, indicating the high potential of extrusion to improve and increase the efficiency of technological polysaccharide etherification.

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“…China). The absorbance values were expressed as the EA and were used to calculate the ESI using the formula :

E S I = A_{0} \times Δ t / A

where Δ A = A 0 − A 20 , Δ t = 20 min, A 0 is the absorbance value at time zero, and A 20 is the absorbance value after 20 min.…”

Section: Methodsmentioning

confidence: 99%

“…China). The absorbance values were expressed as the EA and were used to calculate the ESI using the formula [16]:…”

Section: Determination Of the Emulsifying Ability (Ea) And Stability mentioning

confidence: 99%

Preparation and characterization of modified and functional starch (hexadecyl corboxymethyl starch) ether using reactive extrusion

Xie

Duan

et al. 2016

Starch - Stärke

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“…The emulsion produced with control (0.1 MPa) SPPs had a fairly homogenous structure, which was in accordance with the results obtained in our pervious study. [17,18,19] The emulsions produced with HHP-treated SPPs (pH 3, 6, and 9) showed no sign of obvious flocculation. However, the Downloaded by [University of Nebraska, Lincoln] at 09:07 12 April 2015 droplet sizes were observed smaller compared to control (0.1 MPa) SPP at pH 3 and pH 6; furthermore, the emulsion produced at pH 9 showed no differences in microphotography which also supports the droplet size distribution results for pH 9.…”

Section: Emulsion Microscopymentioning

confidence: 99%

“…[14][15][16] In our previous work, we have evaluated the emulsifying properties of SPP and found that it has good emulsifying activity and stability; however, in the previous case, the emulsions were produced before the HHP treatment. [17,18] This study was amid to evaluate the emulsifying behavior of SPP after the HHP treatment with different pH media (pH 3, 6, and 9).…”

Section: Introductionmentioning

confidence: 99%

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

Khan

Sun

et al. 2015

High Pressure Research

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2015): Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein, HighIn this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200-600 MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.

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“…The apparent viscosity was determined with the control stress rheometer AR550 (Physica MCR301 Anton Paar, 50 mm plate diameter, 1°Angle) under 25°C. The shear rate changed from 100 to 0.1 s À1 (Khan et al, 2014).…”

Section: Rheological Propertiesmentioning

confidence: 99%

Optimisation of production yield by ultrasound‐/microwave‐assisted acid method and functional property of pectin from sugar beet pulp

Peng

Miao

et al. 2014

Int J of Food Sci Tech

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Response surface methodology was used to optimise pectin recovery from sugar beet pulp using ultrasound-/microwave-assisted acid method (UMAAM). The independent variables were microwave heating temperature, microwave heating time and solid-to-liquid ratio. From the results, the selected optimal conditions were 92°C, 37 min, and solid-to-liquid ratio 1:30. Under these conditions, the yield and uronic acid content of the pectin (SBP1) was 26.16% and 75.38%, respectively. Compared with the sugar beet pectin (SBP2) extracted by traditional acid method, SBP1 showed a higher molecular weight, higher viscosity and emulsifying activity and stability. The possible reason was that the UMAAM could have had minimal change in the protein-polysaccharide complex structure of pectin, but significantly increased the length of polysaccharide chains compared with SBP2. These results suggested that UMAAM is an efficient method in extracting pectin and has the potential to be used in the sugar beet industry.

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The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

Cited by 51 publications

References 18 publications

Preparation and characterization of modified and functional starch (hexadecyl corboxymethyl starch) ether using reactive extrusion

Preparation and characterization of modified and functional starch (hexadecyl corboxymethyl starch) ether using reactive extrusion

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

Optimisation of production yield by ultrasound‐/microwave‐assisted acid method and functional property of pectin from sugar beet pulp

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