食品加工与技术杂志

抽象的

Ultrasonic Enhanced Walnut Protein Emulsifying Property

Zhou Jincai, Zhang Shaoying and Yang Rixian

The effect of ultrasonic treatment on emulsifying property of walnut protein was investigated. The walnut protein concentration was adjusted to 1% and treated with ultrasonic at different temperature, power, frequency and time. The result showed that walnut protein emulsifying property firstly increased and then decreased with the temperature increase or time extension of ultrasonic, and it decreased with ultrasonic frequency enhancement. Below 300 W, the emulsifying property increased with the power enlargement. Treating walnut protein with ultrasonic at about 20 min, 45 kHz, 60°C and 180 W might enhance the emulsifying property of walnut protein.