文献类型：期刊文献

英文题名：Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides

作者：Xue, Gaozhan[1];Ren, Dingding[1];Zhou, Chunxia[1,2,3];Zheng, Huina[1,2,3];Cao, Wenhong[1,2,3];Lin, Haisheng[1,2,3];Qin, Xiaoming[1,2,3];Zhang, Chaohua[1,2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China

年份：2020

卷号：23

期号：1

起止页码：1256

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：SCI-EXPANDED(收录号：WOS:000557970300001)、、WOS

基金：This work was supported by Guangdong Province Modern Agricultural Industry Technology System Innovation Team Construction Project (Grant No: 2019KJ145).the Special Funds of China's Modern Agricultural Technology System (Grant No: CARS-48), the Natural Science Foundation of Guangdong Province (Grant No: 2016A030313810), the Open Funds of Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety (Grant No: GDPKLAPPS140), the Applied Science and Technology Research and Development Project of Guangdong Province (Grant No: 2016B020235002), and the Curriculum and Educational Reform Project of Graduate School of Guangdong Ocean University (Grant No: 521005035).

语种：英文

外文关键词：Pinctada martensii; protein isolates; pectin; alginate; functional property

外文摘要：Pinctada martensii protein isolates (PPIs) and polysaccharide complexes of different mixing ratios (10:1, 10:2, 10:3) were prepared at the optimal pH. The characteristics of PPIs and complexes were compared by determination of solubility, emulsifying properties, surface hydrophobicity, thermal properties, rheological behavior, and fourier transform infrared (FT-IR) spectroscopy. Compared with PPIs, the solubility of complexes changed to different degrees, and 10:3 PPI-pectin complex had the highest solubility (10.02 +/- 0.68%). The emulsion properties of 10:2 and 10:3 PPI-alginate complexes were significantly higher than produced from other systems. The conjugation of PPI and pectin evidently reduced surface hydrophobicity of PPI. Denaturation temperatures of complexes were generally higher than that of PPIs. The gel network of PPI and complexes was formed within 70-80 degrees C at pH 7.0 and G ' values of complexes were lower than that of PPIs. FT-IR spectroscopy showed O-H stretching of water absorption, C-C and C-O stretching and C-H bending of colloidal polysaccharides were improved in complexes.