Post-effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach during storage

文献类型： 外文期刊

第一作者： Zhou, Hui

作者： Zhou, Hui;Ding, Shenghua;An, Kejing;Ou, Shiyi

作者机构：

关键词： High hydrostatic pressure; Chlorophylls; Chlorophyll-protein complexes; Thylakoid membrane; Storage

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2018 年 12 卷 2 期

页码：

收录情况： SCI

摘要： This study investigated the effects of high hydrostatic pressure (HHP) (100, 250, and 500 MPa for 5 min) on components and functions of thylakoid membrane extracted from spinach subjected to 26 days of storage. We aimed to better understand the changes of chlorophylls and chlorophyll-protein complexes under HHP conditions. HHP treatments maintained higher (p < 0.05) chlorophylls and soluble protein contents than thermal treatment in the whole storage duration. Protein peptide components, including PsaA, PsaB, CP43, CP47, LHCII, CP26, and CP24 were more stable in HHP-treated samples than those of thermally treated ones. Moreover, chlorophylls emission and excitation fluorescence spectra capacities of thylakoid membrane were better maintained in HHP-treated samples than thermally treated ones, indicating higher light-harvesting and excitation efficiencies of thylakoid membrane during storage. Hence, HHP treatments, especially for 100 and 250 MPa, are beneficial for retention of chlorophylls and chlorophyll-protein complexes by stabilizing components and functions of thylakoid membrane during storage.

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