Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds

被引：26
作者：
Chen, Jingwang [1 ,2 ,3 ]
Mu, Taihua [1 ,2 ]
Zhang, Miao [1 ,2 ]
Goffin, Dorothee [3 ]
机构：
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
[2] Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
[3] Univ Liege Gembloux Agrobio Tech, Dept Agron Bioingn & Chim, Lab Gastron Sci, B-5030 Gembloux, Belgium
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2019年 / 54卷 / 03期
关键词：
Cumin protein isolate; emulsifying property; high hydrostatic pressure; rheological property; surface hydrophobicity; SWEET-POTATO PROTEIN; GELATION PROPERTIES; EMULSIFYING PROPERTIES; DIETARY FIBER;
D O I：
10.1111/ijfs.13990
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of high hydrostatic pressure (HHP) treatment on the structure, physicochemical and functional properties of cumin protein isolate (CPI) was investigated. More aggregates, pores, irregular conformations and bigger particle size were observed for HHP-treated CPI. HHP resulted in an increase in alpha-helix, a decrease in beta-strand and fluorescence intensity of CPI. Surface hydrophobicity (H-o) of CPI significantly increased after HHP treatment, from 343.35 for native CPI to 906.22 at 600 MPa (P 0.05). HHP treatment at 200 MPa reduced zeta-potential and solubility of CPI, while had little effect at 400 and 600 MPa. Emulsifying activity and stability of CPI decreased after HHP treatment, of which droplet size of emulsions significantly increased (P 0.05). HHP-treated CPI could form heat-induced gelation at lower temperature (68.5 degrees C) and improved storage modulus (G ') comparing to native one (80.6 degrees C), suggesting that CPI might be potential protein resources as gelation substitute in food system.
引用
收藏
页码：752 / 761
页数：10
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