Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins

Eucommia ulmoides Oliv. seed oil byproducts are rich in edible proteins (35.98%, dry matter) and have been scarcely investigated. Therefore, E. ulmoides seed meal proteins (ESMPs) were extracted and modified by dynamic high-pressure microfluidization (DHPM). The results showed that DHPM induced an increase in the alpha-helix to beta-sheet ratio of ESMPs, implying the enhancement of ESMPs bioavailability. The average particle size and absolute zeta potential of ESMPs were significantly (p < 0.05) reduced by 91.07% and 27.88%, respectively, with pressure rising to 160 MPa. The solubility of ESMPs via DHPM treatment was noticeably (p < 0.05) increased. DHPM treatment elevated the water holding capacity of ESMPs under acidic conditions as well as the fat absorption capability under high temperature. The foaming properties of ESMPs depended on the protein concentration and DHPM treatment. DHPM at 40, 80, and 120 MPa significantly improved (p < 0.05) the emulsifying capability of ESMPs. Therefore, DHPM treatment would be promising for modifying the functional characteristics of ESMPs.