Physicochemical Properties Of Peony Seed Protein

1. Water retention

The water retention of protein is a direct manifestation of hydration, which determines the elasticity, plasticity, and mechanical strength of food materials, especially plays an important role in the functional properties of plant proteins, and determines the cohesion, dispersibility, viscosity, and adhesion of proteins. and other functional properties and some surface properties.

2. Oil absorption

The oil absorption of protein refers to the ability of protein to combine with free oil. For the flavor of food, the oil absorption of protein is one of the important functional characteristics. It can improve the absorption and retention of fat in food and reduce the fat in the process of processing. loss, thereby improving the palatability and flavor of food.

3. Emulsification and emulsion stability

Emulsification refers to the area of the oil-water interface that can be stabilized by a unit mass of protein when the protein promotes oil-water mixing; and emulsification stability refers to the ability of the protein to maintain the emulsification characteristics of oil-water mixing without separation to external conditions.

4. Bubbles and bubble stability

The foamability is due to the fact that the protein can reduce the tension of the air-liquid interface to promote the combination of air and liquid, and form a protective film by adsorbing on the air-liquid interface to stabilize the foam. Utilizing the foamability and foam stability of protein can give food a loose structure and good taste, and it is used to process foam products such as cream, cake, and ice cream. The foamability and foam stability of protein are closely related to factors such as pH, protein concentration, solubility, and ionic strength.