Effects of High Hydrostatic Pressure on the Solubilities and Structures of Alaska Pollock Protein

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    摘要 Alaskapollockisanimportantproteinsourcewhichisextensivelyusedinthefoodindustry.Pollockproteinisolates(PPI)withsignificantlyenrichedproteincontentscouldbepreparedusingisoelectricsolubilization/precipitation(ISP)processing;however,thefunctionalpropertiesofthisprocessislimitedbythelargeamountofwater-insolubleproteins.Inthisstudy,weinvestigatedtheinfluenceofhighhydrostaticpressure(HHP)treatmentonthesolubilityandstructuralchangesofPPI.PPIobtainedusingISPistreatedwithhydrostaticpressuresof200,300,400,and500MPaforupto15min,andtheHHP-treatedsampleswereobservedtoexhibitsignificantlyimprovedsolubilities.FurtherbiochemicalassaysrevealthatthecontinuousHHPtreatmentsreducethecontentsoffreesulfhydrylgroupsandpromotetheformationofmacromoleculeswithbetterwatersolubilities,whichmayinducethesolubilityimprovementsoftheHHP-treatedPPI.OurresultsindicatethatHHPcanbeutilizedtoeffectivelypreparehighlywater-solubleAlaskapollockproteininfoodprocessing.
    机构地区 不详
    出版日期 2019年02月12日(中国Betway体育网页登陆平台首次上网日期,不代表论文的发表时间)
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