title: Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.
abstract: The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P<0.05) in ESI value at 600MPa treatment, while the stability of SPP-GMS emulsions significantly decreased with increase in GMS concentrations and HHP treatments (200-600MPa). HHP treatment considerably reduced the creaming rate for SPP-GG model while such case was not observed for SPP-GMS model. The flow index for SPP-GG emulsion model was found to decrease with increase in HHP treatment and had non-Newtonian behaviour. The SPP-GMS emulsion models with HHP treatments showed comparatively lower viscosities but had more Newtonian flow character.
authors.affiliation: Food Chemistry Laboratory, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; Department of Biotechnology, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper) 18000, Pakistan.
authors.forename: Nasir Mehmood
authors.initials: NM
authors.lastname: Khan
authors.affiliation: Food Chemistry Laboratory, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China. Electronic address: mutaihuacaas@126.com.
authors.forename: Tai-Hua
authors.initials: TH
authors.lastname: Mu
authors.affiliation: Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper) 18000, Pakistan.
authors.forename: Farman
authors.initials: F
authors.lastname: Ali
authors.affiliation: Food Chemistry Laboratory, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
authors.forename: Lawrence A
authors.initials: LA
authors.lastname: Arogundade
authors.affiliation: College of Bio-system Engineering and Food Sciences, Zhejiang University, Hangzhou 310058, China.
authors.forename: Zia Ullah
authors.initials: ZU
authors.lastname: Khan
authors.affiliation: Food Chemistry Laboratory, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
authors.forename: Maio
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Department of Pharmacy, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper) 18000, Pakistan.
authors.forename: Shujaat
authors.initials: S
authors.lastname: Ahmad
authors.affiliation: Food Chemistry Laboratory, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
authors.forename: Hong-Nan
authors.initials: HN
authors.lastname: Sun
mesh_terms: D003102:Colloids / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D005504:Food Analysis / Q000379:methods; D005685:Galactans / Q000737:chemistry*; D006874:Hydrostatic Pressure; D027723:Ipomoea batatas / Q000737:chemistry*; D008351:Mannans / Q000737:chemistry*; D008422:Materials Testing; D053149:Plant Gums / Q000737:chemistry*; D011312:Pressure; D012212:Rheology; D033081:Shear Strength; D013314:Stress, Mechanical; D014783:Viscosity
chemical_list: D003102:Colloids; D045703:Emulsifying Agents; D004655:Emulsions; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; C007894:guar gum
keywords: Creaming; Emulsion; Glycerol monostearate; Guar gum; High hydrostatic pressure; Rheology; Sweet potato protein