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Food Science and Biotechnology

, Volume 28, Issue 1, pp 15–23 | Cite as

Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate

  • Zhi-hao Li
  • Bin Zhou
  • Xiu-ting Li
  • Shu-gang LiEmail author
Article
  • 82 Downloads

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.

Keywords

Apricot Protein Extraction rate 

Notes

Acknowledgements

This work was financially supported by the following funds: Construction project of Youth Science and technology innovation leader in Corps (2016BC001); the Open Project from Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU) (No. 20181007); Key project of Hubei Provincial Department of Education (No. D20171406) and the National Natural Science Foundation of China (No. 31401644).

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Key Laboratory of Fermentation Engineering, Ministry of Education, Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry, School of Food and Biological EngineeringHubei University of TechnologyWuhanChina
  2. 2.Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU)BeijingChina

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