Zhou Jincai, Zhang Shaoying, Yang Rixian
Jun 12, 2013
Journal of Food Processing and Technology
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.