Study On The Functionality Of Perilla Protein Isolate
Keywords
Perilla, Protein Isolate, Functional Properties
Abstract
? In order to develop the application of perilla protein in the food industry, soybean protein isolate was used as a control to study the functional properties of perilla protein isolate. The results show that the solubility of perilla protein isolate and that of soybean protein isolate are basically consistent with the change of pH value, but the solubility of perilla protein isolate is higher than that of soybean protein isolate at the isoelectric point. At pH 7.0, the water holding capacity, foaming properties, foam stability, emulsifying properties and gelling properties of perilla protein isolate are inferior to those of soybean protein isolate. However, the oil absorption of perilla protein isolate is only slightly less than that of soy protein isolate. In addition, after the protein mass concentration of perilla protein isolate is 3g/100ml, its emulsification stability is basically equivalent to that of soy protein isolate. Perilla protein isolate has certain potential as a protein fortifier in food processing.
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Original research done by Sheng Caihong, Liu Ye, Liu Dachuan, Li Jiangping, Li Jun
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