Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds

文献类型： 外文期刊

第一作者： Chen, Jingwang

作者： Chen, Jingwang;Mu, Taihua;Zhang, Miao;Chen, Jingwang;Mu, Taihua;Zhang, Miao;Chen, Jingwang;Goffin, Dorothee

作者机构：

关键词： Cumin protein isolate; emulsifying property; high hydrostatic pressure; rheological property; surface hydrophobicity

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2019 年 54 卷 3 期

页码：

收录情况： SCI

摘要： The effect of high hydrostatic pressure (HHP) treatment on the structure, physicochemical and functional properties of cumin protein isolate (CPI) was investigated. More aggregates, pores, irregular conformations and bigger particle size were observed for HHP-treated CPI. HHP resulted in an increase in alpha-helix, a decrease in beta-strand and fluorescence intensity of CPI. Surface hydrophobicity (H-o) of CPI significantly increased after HHP treatment, from 343.35 for native CPI to 906.22 at 600 MPa (P 0.05). HHP treatment at 200 MPa reduced zeta-potential and solubility of CPI, while had little effect at 400 and 600 MPa. Emulsifying activity and stability of CPI decreased after HHP treatment, of which droplet size of emulsions significantly increased (P 0.05). HHP-treated CPI could form heat-induced gelation at lower temperature (68.5 degrees C) and improved storage modulus (G ') comparing to native one (80.6 degrees C), suggesting that CPI might be potential protein resources as gelation substitute in food system.

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