Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion
Jingjing Du,
Qian Zhu,
Jiagang Guo,
Yuhan Wu,
Zhangqing Hu,
Song Yang,
Jian Jiang
Affiliations
Jingjing Du
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
Qian Zhu
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
Jiagang Guo
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
Yuhan Wu
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China
Zhangqing Hu
College of Tea & Food Science, Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036, China
Song Yang
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Corresponding author. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China.
Jian Jiang
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China; Corresponding author. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui, 230041, China.
In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectroscopy (FTIR) showed that the secondary structure of U-BSP was more loose. Furthermore, X-ray diffraction (XRD) and thermogravimetric (TGA) analysis suggested that crystallinity amd thermal stability of U-BSP both deceased. The water and oil holding capacity (WHC/OHC) of U-BSP increased, while steam-cooking treatment had the reverse effect. We also investigated the effects of ultrasonic and steam-cooking treatments on BSP-stabilized emulsions. The viscosity of emulsion stabilized by U-BSP increased and the distribution of emulsion droplets was more uniform and smaller. The results showed that ultrasonic treatment significantly improved the stability of BSP-stabilized emulsions, while steam-cooking treatment had a significant negative impact on the stability of BSP-stabilized emulsions. The work indicated ultrasonication is an effective treatment to improve the emulsifying properties of BSP.
