Effects of storage conditions on physical and chemical characteristics of almond protein isolates
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    Abstract:

    Taking the almond protein isolate (API) as the research object, explored the effect of different storage conditions (temperature, packaging method and time) on the physical and chemical properties and digestion properties of API. The results showed that the free sulfhydryl group of API gradually decreased and the disulfide bond and carbonyl value gradually increased with the storage time prolonged. After 9 months of storage, the molecular weight of API increased, mainly concentrated in 50~70 kDa; as the oxidation degree deepened, the function characteristics of API decreased (solubility and foaming characteristics); at 35 ℃ and non-vacuum packaging conditions, after 9 months of storage, the API had the lowest digestibility (26.45%), and the number of unique peptides of the digested product was fewer and the molecular weight was larger.

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王炜清,李秀婷,周彬,等.贮藏条件对扁桃仁分离蛋白理化特性及消化特性的影响[J].食品与机械英文版,2020,(8):102-108,146.

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  • Online: February 17,2023
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