Xin Zhong, Ying-Qiu Li, Gui-Jin Sun, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Dong-Liang Hua, Lei Chen, Hai-Zhen Mo
BACKGROUD: This study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological property. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity (OHC), water holding capacity (WHC), differential scanning calorimetry analysis (DSC) and surface hydrophobicity...
April 23, 2024: Journal of the Science of Food and Agriculture