Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

被引：20

作者：

Khan, Nasir Mehmood ^{[1
,2
]}

Mu, Tai-Hua ^{[1
]}

Sun, Hong-Nan ^{[1
]}

Zhang, Miao ^{[1
]}

Chen, Jing-Wang ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

[2] Shaheed Benazir Bhutto Univ, Dept Chem, Dir Upper 18000, KP, Pakistan

来源：

HIGH PRESSURE RESEARCH | 2015年 / 35卷 / 02期

关键词：

sweet potato protein; emulsion; circular dichroism; high hydrostatic pressure; DROPLET SIZE; ISOLATE; PH;

D O I：

10.1080/08957959.2015.1005013

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200-600 MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.

引用

页码：189 / 202

页数：14

共 30 条

[1] STRUCTURE-FUNCTION-RELATIONSHIPS OF COWPEA (VIGNA-UNGUICULATA) GLOBULIN ISOLATE - INFLUENCE OF PH AND NACL ON PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES [J].