| Peanut protein is a good source of vegetable protein with high nutritional value and good emulsifying properties.It is used as a food ingredient in the food processing industry.In food processing,heat treatment is one of the most commonly used processing methods,and it is also one of the commonly used modification methods for proteins.Anthocyanin is a kind of plant pigment used in foods.It has strong anti-oxidation effect because it can scavenge DPPH free radicals.Therefore,it can delay various functions such as aging,bacteriostatic,cancer prevention,and cardiovascular disease resistance.In the system in which anthocyanins and heat-treated peanut protein isolates coexist,the presence of anthocyanins affects the structure and functional properties of proteins.The degree of binding between the two is greatly affected by anthocyanins,and the heat-treated protein-anthocyanin is increased.The degree has always been the focus and hotspot in the study of the interaction between the two.In addition,the effect of anthocyanins on the heat-treated peanut protein isolate-anthocyanin complex system and the properties of co-build emulsion is still unclear.The research on the stability mechanism of the composite emulsion system is still blank,which is used for the construction of high nutrition.The high-stability peanut-isoprotein-anthocyanin emulsion forms a barrier and barrier..In this experiment,the peanut protein isolate was heat-treated at 70 °C,85 °C and 100 °C water bath,and then anthocyanin was added to heat-treated peanut protein to analyze the heat-treated peanut protein isolate-anthocyanin complex system.The effect of co-build emulsion properties.The main findings are as follows:(1)Analysis of the basic components of peanut protein isolate.The peanut-separated protein was prepared and the main components were determined.The protein content of the peanut protein was determined by Kjeldahl method.The protein content of peanut protein was >85%.The protein purity was in accordance with the requirements of experimental research.The content of crude fat,water and ash was suitable..(2)Study on the functional properties of anthocyanin-peanut protein isolate complex system.The results showed that after the addition of anthocyanins,the surface hydrophobicity and emulsifying properties of the heat-treated protein increased,and the foaming property increased,but the solubility decreased.It indicated that the addition of anthocyanins could improve the functional properties of heat-treated peanut protein isolate-anthocyanin complex system.Moreover,the 85 °C heat-treated peanut protein-anthocyanin composite system has the best emulsification and thermal stability,foaming and foaming stability,and its solubility is the highest in the composite.Therefore,heat treatment of peanut protein at 85 °C is selected.The research object inthe study of the effects of heat-treated peanut protein isolate-anthocyanin co-build emulsion.(3)Study on the effect of anthocyanins on the properties of heat-treated peanut protein isolate-anthocyanin co-build emulsion.The results showed that compared with the untreated heat-treated peanut protein isolate,the emulsification of the co-build emulsion after anthocyanin compounding was improved to some extent,especially after 40:1(protein: anthocyanin = w/w)ratio.Composite emulsion sample.However,under the condition of a compound ratio of 20:1(protein: anthocyanin = w/w),the stability of the emulsion deteriorates,and the volume average particle size of the emulsion increases,and the absolute value of the ?-potential decreases,which is related to the high anthocyanin.Concentration associated with changes in protein structure at concentrations.The experimental results of emulsion oxidation stability showed that the DPPH and ABTS+ free radical scavenging ability of the emulsion increased after the addition of anthocyanin,and the emulsion oxidation stability was the highest when the compound ratio was 40:1(protein:anthocyanin = w/w).good.Therefore,the addition of anthocyanins can significantly improve the stability of the emulsion,and the emulsion stability is optimal when the compounding ratio is 40:1(protein:anthocyanin = w/w).Therefore,in the next study,a composite ratio of 40:1(protein:anthocyanin = w/w)was used to heat-treat peanut protein co-build emulsion. |
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