Stability of chlorophyll-protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure

被引：10
|
作者：
Wang, Rongrong [1 ,2 ]
Ding, Shenghua [3 ]
Hu, Xiaosong [1 ]
Zhang, Yan [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China
[2] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China
[3] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 20卷
基金：
中国国家自然科学基金;
关键词：
Chlorophyll-protein complexes; Chlorophylls; High hydrostatic pressure; Photosystem II; Spinach; LIGHT-HARVESTING COMPLEX; DEGRADATION KINETICS; GREEN COLOR; FLUORESCENCE; LEAVES; INACTIVATION; AGGREGATION; RELEASE; SPECTRA; STORAGE;
D O I：
10.1080/10942912.2017.1293088
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study investigated effects of high hydrostatic pressure (100, 250, 450, and 500 MPa for 5 min) on components and functions of photosystem II in spinach. Results showed that chlorophylls and soluble protein contents of high hydrostatic pressure-treated samples were higher than those of thermal-treated ones. High hydrostatic pressure treatments induced less degradation of protein peptide components than thermal treatment. Otherwise, chlorophylls' absorption and fluorescence spectra capacities were better retained by high hydrostatic pressure treatments compared with thermal treatment, revealing higher light-harvesting and light-exciting efficiencies. The retentions of photosystem II components and functions posed a positive role for preservation of chlorophylls and chlorophyll-protein complexes.
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页码：S3177 / S3188
页数：12
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