Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

文献类型： 外文期刊

第一作者： Zhao, Zhong-Kai

作者： Zhao, Zhong-Kai;Mu, Tai-Hua;Zhang, Miao;Zhao, Zhong-Kai;Richel, Aurore

作者机构：

关键词： Sweet potato protein; High hydrostatic pressure; Sulfur-containing amino acids; Gelation; Low-field NMR

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2019 年 12 卷 11 期

页码：

收录情况： SCI

摘要： The structural modification and gelation properties of sweet potato protein (SPP) affected by sulfur-containing amino acids (L-cysteine or L-cystine) and high hydrostatic pressure (HHP) were investigated. Additives altered the denaturation temperature and reduced the denaturation enthalpy of SPP. Higher alpha-helical contents were observed in untreated or HHP-treated SPP with L-cysteine or L-cystine, while beta-sheet and random coil structure unit were decreased. FTIR spectra showed a weak absorbance in HHP-treated SPP with L-cysteine and L-cystine. Storage modulus (G ') of untreated or HHP-treated SPP was enhanced by L-cysteine and L-cystine. Textural properties of SPP gels were improved by sulfur-containing amino acids and HHP, especially for L-cysteine. Decrease in T-2b relaxation time and increase in A(21) proportion peak area by low-field NMR suggested that water bound more closely to SPP molecules in the presence of L-cysteine and L-cystine, and more immobilized water fraction was trapped in SPP gel matrix.

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