부산대학교 도서관

In this current study, comparative study betweenthe effect of electrolyzed water and ultrapure water on theextraction of apricot protein was conducted. The resultsrevealed that under the condition of same pH (pH = 9.5),the extraction efficiency of electrolyzed water on apricotprotein was superior to that of ultrapure water. Moreover,apricot protein (EAP) extracted by electrolyzed water displayedpreferable foaming capacity and emulsion stability. The foaming capacity and emulsion stability of EAP were11.17% and 36.33 min, for UAP, only 4.75% and23.88 min, respectively. Meanwhile, compared to UAP,the secondary structure of EAP was more orderly, in whichthe orderly structures of a-helix and b-sheet were 7.5 and60.2%, while the disorderly structures of b-turn and randomcoil were 8.4 and 23.8%. This work provided a novelextraction strategy, which could improve the extractionrate and minimize the destruction of the structure andfunctional properties of apricot protein.