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The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
Emilia Drozłowska1, Marta Weronis1, Artur Bartkowiak1
1Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 str., 71-270 Szczecin, Poland.
Abstract:
The article considers the influence of the thermal hydrolysis process on emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week (p > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the emulsifying properties in a simple and cost-effective way.
