FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 35-41.doi: 10.7506/spkx1002-6630-201010008

• Processing Technology • Previous Articles     Next Articles

Phosphorylation with Sodium Tripolyphosphate for Modification of Peanut Protein Isolate

XIONG Liu1,2，SUN Gao-fei2,3，WANG Jian-hua2,4，SUN Qing-jie1,2,*   

  1. 1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China；
    2. National Research and Development Center for Peanut Processing, Qingdao 266109, China；
    3. Qingdao Topsen Group Co. Ltd., Laixi 266600, China；4. Haidu College, Qingdao Agricultural University, Laiyang 265200, China
  • Received:2009-07-22 Revised:2009-12-13 Online:2010-05-15 Published:2010-12-29
  • Contact: SUN Qing-jie E-mail:phdsun@163.com

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Abstract:

Peanut protein isolate (PPI) was phosphorylated with sodium tripolyphosphate (STP) for the modification of its functionality. To maximize the nitrogen soluble index (NSI) of PPI, crucial phosphorylation reaction parameters including PPI concentration, STP amount, reaction temperature and time and pH were optimized using response surface methodology (RSM) combined with central composite design based on single factor design. Results showed that the optimal values of the above parameters were as follows: PPI concentration 6.38%, STP amount 7.77% (g/g protein), pH 8.24 and reaction temperature 44.85℃ for a reaction duration of 5.68 h. Under such conditions, a maximum NSI of PPI of 77.74% was obtained. The oil absorption, water absorption, water capacity, emulsifying capacity, emulsion stability, foam stability of PPI were all improved to different extent after the optimized phosphorylation.

Key words: peanut protein isolate, phosphorylation, modification

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