Abstract：
:This research investigated the effects of commonly practiced thermal treatments (simulated pasteurization, retort sterilization and UHT sterilization) on peanut protein isolate (PPI)-glucose solution. Results showed that thermal treatment on PPI-glucose solution from mild to drastic conditions would lead to a more ordered and compact protein structure, greater extent of Maillard reaction, higher degree of graft, stronger in vitro antioxidant activities, but decrease in vitro digestion especially lower degree of hydrolysis in two-step enzymolysis by pepsin and then pancreatin. Compared with the unheated PPI-glucose solution, the Td values of ones autoclaved at 121 °C for 30 min and 45 min increased by 5% and 12%, and the ΔH of all the heated samples was lower than the unheated one. The present study indicated that retort sterilization or UHT sterilization treatment could be favourable in producing a beverage containing PPI and glucose with proper digestibility and post-digestion antioxidant activities.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hu Y,Sun-Waterhouse D,Liu L,He W,Zhao M,Su Gdoi
10.1016/j.foodchem.2019.04.115subject
Has Abstractpub_date
2019-10-15 00:00:00pages
120-128eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30779-4journal_volume
295pub_type
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