High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates

被引：10
作者：
Cha, Yue [1 ]
Wu, Fan [1 ]
Zou, Henan [1 ]
Shi, Xiaojie [1 ]
Zhao, Yidi [1 ]
Bao, Jie [1 ]
Du, Ming [1 ]
Yu, Cuiping [1 ]
机构：
[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Peoples R China
来源：
MOLECULES | 2018年 / 23卷 / 12期
基金：
中国国家自然科学基金;
关键词：
functional properties; shellfish proteins; high-pressure homogenization; trypsin hydrolysis; LIMITED ENZYMATIC-HYDROLYSIS; EMULSIFYING PROPERTIES; RHEOLOGICAL PROPERTIES; FOOD PROTEINS; SOLUBILITY; HYDROPHOBICITY; EMULSIFIERS; STABILITY; ABALONE; HPH;
D O I：
10.3390/molecules23123344
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH.
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页数：10
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