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

被引：39
作者：
Ge, Zhenzhen [1 ]
Zhang, Yuanyuan [1 ]
Jin, Xueyuan [2 ]
Wang, Weijing [1 ]
Wang, Xiaoyuan [1 ]
Liu, Mengpei [1 ]
Zhang, Lihua [1 ]
Zong, Wei [1 ]
机构：
[1] Zhengzhou Univ Light Ind, Sch Food & Bioengn, Zhengzhou 450002, Peoples R China
[2] Hainan Vocat Univ Sci & Technol, Coll Clin Med, Haikou 571126, Hainan, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 138卷
关键词：
Eucommia ulmoides Oliv. seed meal proteins; Dynamic high-pressure microfluidization; Physicochemical properties; Functional characteristics; CHEMICAL-COMPOSITION; EMULSION PROPERTIES; ISOLATE; EXTRACTION; STABILITY; MICROSTRUCTURE; HOMOGENIZATION; AGGREGATION; SOLUBILITY; CAPACITY;
D O I：
10.1016/j.lwt.2020.110766
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页数：9
相关论文
共 50 条
[31]   Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid [J].
Wei Ji ;
Guihua Sheng ;
Xijun Nan ;
Honglei Wang ;
Jiayi Li ;
Quancheng Zhou .
Food and Bioprocess Technology, 2023, 16 :2611-2621
[32]   Dynamic High-Pressure Microfluidization of Pea Dietary Fiber: Modified Structural and Adsorption Properties and Interaction with Chlorogenic Acid [J].
Ji, Wei ;
Sheng, Guihua ;
Nan, Xijun ;
Wang, Honglei ;
Li, Jiayi ;
Zhou, Quancheng .
FOOD AND BIOPROCESS TECHNOLOGY, 2023, 16 (11) :2611-2621
[33]   Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide [J].
Li A. ;
Huang X. ;
Nie S. ;
Yin J. .
Shipin Kexue/Food Science, 2020, 41 (11) :97-103
[34]   Effect of dynamic high-pressure microfluidization on functional properties of soy protein isolate-soybean soluble polysaccharides system [J].
Sha X. ;
Hu Z. ;
Tu Z. ;
Wang H. ;
Huang T. ;
Zhang L. ;
Yang P. .
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2016, 32 (17) :281-286
[35]   Dynamic high-pressure microfluidization reduces aggregation and enhances functional properties of flaxseed protein isolates obtained by alkaline extraction [J].
de Carvalho, Matheus Dias ;
de Andrade, Cristiane Conte Paim ;
Sato, Ana Carla Kawazoe .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2024, 96
[36]   Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate [J].
Shi, Ruijie ;
Li, Tong ;
Li, Meng ;
Munkh-Amgalan, Gantumur ;
Qayum, Abdul ;
Bilawal, Akhunzada ;
Jiang, Zhanmei .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 136
[37]   Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties [J].
Ong, Kian Siang ;
Chiang, Jie Hong ;
Sim, Shaun Yong Jie ;
Liebl, David ;
Madathummal, Mufeeda ;
Henry, Christiani Jeyakumar .
FOOD STRUCTURE-NETHERLANDS, 2022, 34
[38]   Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins [J].
Saricaoglu, Furkan Turker .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 144 :760-769
[39]   Effect of Dynamic High-Pressure Microjet on Physicochemical and Structural Properties of Dietary Fiber from Hawthorn Pomace [J].
Wang, Shuyu ;
He, Daling ;
Zhang, Jiancai ;
Wang, Yong ;
Liu, Suwen ;
Chang, Xuedong ;
Wang, Yan .
Shipin Kexue/Food Science, 2024, 45 (17) :174-182
[40]   Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins [J].
Guo, Zengwang ;
Huang, Zhaoxian ;
Guo, Yanan ;
Li, Bailiang ;
Yu, Wenhua ;
Zhou, Linyi ;
Jiang, Lianzhou ;
Teng, Fei ;
Wang, Zhongjiang .
FOOD HYDROCOLLOIDS, 2021, 119 (119)
12345