Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

被引：124

作者：

Segat, Annalisa ^{[1
]}

Misra, N. N. ^{[2
]}

Fabbro, Astrid ^{[1
]}

Buchini, Federica ^{[1
]}

Lippe, Giovanna ^{[1
]}

Cullen, Patrick J. ^{[3
]}

Innocente, Nadia ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

[2] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Bioplasma Grp, Dublin 1, Ireland

[3] UNSW, Sch Chem Engn, Sydney, NSW, Australia

来源：

FOOD RESEARCH INTERNATIONAL | 2014年 / 66卷

关键词：

Gaseous ozone; Oxidation; Whey protein isolate; Functional properties; HEAT-INDUCED GELATION; FOOD PROTEINS; THERMAL-DENATURATION; PHYSICAL-PROPERTIES; BETA-LACTOGLOBULIN; FOAMING PROPERTIES; SURFACE-PROPERTIES; FRACTION; HYDROPHOBICITY; QUALITY;

D O I：

10.1016/j.foodres.2014.10.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High concentration of gaseous ozone was used to treat whey protein isolate (WPI) powder for different times ranging from 30 to 480 min. The aim of the present work was to study the changes in protein structure and evaluate their consequences on selected functional properties. Surface hydrophobicity, free sulphhydryl groups, turbidity, FTIR, SDS-PAGE, HPLC analysis are performed to evaluate the chemical and structural effects of ozone. The effect of ozonation on the solubility and the foaming properties of proteins are also determined. Results show a reduction of free sulphhydryl groups and an increase of surface hydrophobicity, indicating a self-rearrangement in the protein structure following zonation. Thus, ozonation allows creation of a more flexible structure without formation of a strong network of disulphide bond or aggregations, which is corroborated by the turbidity analysis and SDS-PAGE. Ozone processing induces modifications that improve the foaming capacity and foam stability, however, a slight reduction in the solubility is encountered. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：365 / 372

页数：8

共 64 条

[1] Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes [J].