Effects Of Different Emulsification Treatments On The Gel Properties Of Salt Induced Pea Protein Emulsions

Gelation is an important functional property of pea protein.At present,cold gel is a new research direction in the field of gel at home and abroad.Salt induced protein cold gelatin is prepared by adding two valence calcium and magnesium salts.But because of the rapid reaction of magnesium salt and protein.The aim of this study is to prepare salt induced pea protein emulsion gel by using protein emulsion and coagulant emulsification.The effects of different conditions on the gel properties of pea protein emulsion induced by protein emulsion,coagulant emulsion and two salts were studied.Compared with the control(emulsified salt induced pea protein gel)and two salts,pea protein emulsion was solidified.The nature of the glue.The aim is to obtain the unique flavor of salt coagulants and good properties of pea protein gel products.(1)Effect of different treatment conditions on properties of protein emulsion a nd coagulant emulsion.When the concentration of pea protein is more than 18%,it has a certain inhibition on protein aggregation;it has good stability at p H value of 8.0 and 9.0;when the heat treatment temperature is higher than 85 ? and the heating time is more than 10 min,the turbidity change of emulsion system tends to be gentle,and the structure of protein aggregate becomes dense and the system tends to be stable.If the strength of homogenization is too high,the structure of protein will be destroyed and the stability of emulsion will be affected.(2)After protein emulsification,12% of pea protein could form salt induced gel.When the protein concentration was 16%,p H 9,heating temperature was 85 degrees,heating 20 min and adding 3% coagulant,protein emulsion salt induced the hardness of pea protein emulsion gel was better.Increasing the protein concentration significantly improved the water holding capacity of emulsion gel(P < 0.05).When the protein concentration was 18%,the p H value was 8,the heating temperature was 75 degrees,the 15 min was heated,and the 3% coagulant was added,the salt emulsification prepared by protein emulsification led to better water holding rate of pea protein emulsion.(3)The effect of coagulant emulsification on the gel properties of salt induced pea protein emulsions.The stability and viscosity of coagulant emulsion have similar trend with the change of preparation conditions.And the delamination coefficient decreases(P > 0.05),that is,the stability increases significantly(P > 0.05);in a certain range,the stability and viscosity of coagulant emulsion increase with the increase of homogenization times,but the excessive homogenization strength will affect the emulsion Stability and viscosity.(4)The effect of different emulsification methods on the properties of salt induced pea protein gel.Under the same conditions,compared with the emulsion gel prepared by emulsion protein,the emulsifying coagulant had slightly better gel texture properties,but the gel had better water holding capacity,and the effect of reducing the magnesium salt and protein fast reaction was better.After the emulsification treatment,the color,smell,taste,appearance and state of pea protein gel were significantly improved The taste of salt induced gel treated by emulsion coagulant was significantly better than that of emulsion coagulant,and the difference between the two appearance and state was not significant(p<0.05).