Effects of Hydrolysate Concentrations and Oil Volume Fractions on the Emulsifying Properties of Sweet Potato Protein Hydrolysates
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Abstract:
The effects of hydrolysate concentrations (0.10%, 0.25%, 0.50%, 0.75%, and 1.00%, m/V) and oil volume fractions (5%, 15%, 25%, 35% and 45%, V/V) on the microstructure, average particle size (d4,3), emulsifying activity index (EAI), emulsion stability index (ESI), and rheological properties of the emulsion of sweet potato protein hydrolysates prepared under high pressure were evaluated. When the hydrolysate concentration was low and the oil volume fraction was high, the particles of emulsion were uniform and small. An increase in the protein concentration resulted in a gradual decrease in the d4,3, EAI and ESI of the emulsions. However, an increase in the oil volume fraction led to a gradual reduction of d4,3, and a gradual increase in the EAI of the emulsion. ESI initially increased but was then reduced (p<0.05). When the hydrolysate concentration was low and the oil volume fraction was high, the initial apparent viscosity of the emulsion was also high, exhibiting the phenomenon of shear thinning within the shear rate range of 1~100 s-1. The hydrolysate concentration and the oil volume fraction were closely related to the d4,3, EAI, ESI, and rheological properties of the emulsion. These were the important factors affecting the emulsifying property of sweet potato protein hydrolysates.
