Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein
Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein
复制标题
高静水压对甘薯蛋白二级结构及乳化行为的影响
DOI：
10.1080/08957959.2015.1005013
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发表时间：
2015-04-03
影响因子：
2
通讯作者：
Chen, Jing-Wang
中科院分区：
文献类型：
--
作者：
Khan, Nasir Mehmood;Mu, Tai-Hua;Chen, Jing-Wang
研究了高压（200-600 MPa）处理后甘薯蛋白（SPP）的二级结构，并研究了高压处理后SPP在不同pH值（3、6和9）下的乳化特性。圆二色谱分析证实了SPP二级结构的修改。表面疏水性在pH 3时增加，在6和9时降低。乳化活性指数在pH 6的压力增加而增加，而乳化稳定性指数在pH 6和9。油滴的尺寸减小，而体积频率分布的较小的液滴增加，在pH 3和6与HHP处理。乳液粘度增加，在pH值6和9和假塑性流动行为没有改变与HHP处理的SPP生产的所有乳液。这些结果表明，HHP可以改变SPP的结构，以获得更好的乳化性能，这可能会增加SPP乳液在食品工业中的应用。
In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200-600 MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.