文献类型：期刊文献

英文题名：A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

作者：Zhou, Xiaohu[1,2,3,4];Zhang, Chaohua[1,3,5];Cao, Wenhong[1,3,5];Zhou, Chunxia[1,3,5];Zheng, Huina[1,3,5];Zhao, Liangzhong[2,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Shaoyang Univ, Coll Food & Chem Engn, Shaoyang 422000, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Hunan Prov Key Lab Soybean Prod Proc & Safety Con, Shaoyang 422000, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2021

卷号：10

期号：12

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000737822600001)、、Scopus(收录号：2-s2.0-85122029423)、WOS

基金：This research was funded by the Guangdong Higher Education Institutions Processing and Utilization Innovation Team of High Value of Aquatic Products (GDOU2016030503), the Industrial Development Special Fund Project of Dapeng New District, Shenzhen, China (KY20180111), the Science and Technology Innovation Program of Hunan Province (2019TP1028, 2019SK2122, 2019NK4229, S2021GCZDYF0535), and the Open Project of Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control (DZPJG202009).

语种：英文

外文关键词：pea; protein co-precipitates; protein blends; surface hydrophobicity; emulsifying properties

外文摘要：Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea-carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin alpha + beta and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.