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Determination of Self- and Inter-incompatibility Relationships in Apricot Combining Hand-Pollination, Microscopy and Genetic Analyses
Published on: June 16, 2020
Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate
Zhi-Hao Li1, Bin Zhou1, Xiu-Ting Li2
11Key Laboratory of Fermentation Engineering, Ministry of Education, Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 Hubei Province China.
Abstract:
In this current study, comparative study between the effect of electrolyzed water and ultrapure water on the extraction of apricot protein was conducted. The results revealed that under the condition of same pH (pH = 9.5), the extraction efficiency of electrolyzed water on apricot protein was superior to that of ultrapure water. Moreover, apricot protein (EAP) extracted by electrolyzed water displayed preferable foaming capacity and emulsion stability. The foaming capacity and emulsion stability of EAP were 11.17% and 36.33 min, for UAP, only 4.75% and 23.88 min, respectively. Meanwhile, compared to UAP, the secondary structure of EAP was more orderly, in which the orderly structures of α-helix and β-sheet were 7.5 and 60.2%, while the disorderly structures of β-turn and random coil were 8.4 and 23.8%. This work provided a novel extraction strategy, which could improve the extraction rate and minimize the destruction of the structure and functional properties of apricot protein.
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