Effect of salts combined with 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; Salt Ions; Structure; Gelation properties

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 93 卷

页码：

收录情况： SCI

摘要： The effects of monovalent (NaCl) and divalent (CaCl2 and MgCl2) salts combined with high hydrostatic pressure (HHP) on structure and gelation properties of sweet potato protein (SPP) were investigated. Surface hydrophobicity and zeta potential of SPP significantly decreased as salts concentration increased. The total amount of sulfhydryl (-SH-) groups in SPP decreased with addition of NaCl, CaCl2 and MgCl2 under HHP, whereas the disulfide bonds (-S-S-) increased from 0.59 to 0.80 and 0.74 mu mol/g with addition of 0.1 and 0.2 moL/L of CaCl2 combined with HHP, respectively. The alpha-helical content of SPP was increased by all three salts, but decreased as salts combined with HHP, while (beta-sheet content was increased at high ionic strength with HHP, especially in presence of CaCl2 and MgCl2, being increased from 30.40 to 33.45 and 33.55 g/100 g, respectively. The storage modulus (GO of SPP was enhanced by salts and HHP, even though it decreased at high ionic strength. Textural properties and water holding capacity of SPP gels were improved with salt ions by HHP, being attributed to more bound water.

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