Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins

文献类型： 外文期刊

第一作者： Chen, Wanwen

作者： Chen, Wanwen;Ma, Xueyan;Jin, Wu;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Ma, Xueyan;Jin, Wu;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Ma, Xueyan;Jin, Wu;Wen, Haibo;Xu, Gangchun;Xu, Pao;Cheng, Hao

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关键词： Solenaia oleivora protein; high-pressure homogenization; structure; functional property; digestibility

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 18 期

页码：

收录情况： SCI

摘要： Solenaia oleivora, a rare freshwater shellfish with high protein quality, is unique to China. However, the poor hydrosolubility and functional properties of Solenaia oleivora proteins hinder their utilization in food products. Herein, the alkaline dissolution-isoelectric precipitation method was used for the extraction of Solenaia oleivora proteins. Furthermore, the impact of high-pressure homogenization (HPH) treatment varying from 0 to 100 MPa on the structure and functional properties of Solenaia oleivora proteins was investigated. The obtained results indicated that HPH treatment decreased the alpha-helix content and enhanced the beta-sheet and random coil content. Furthermore, the HPH caused the unfolding of protein structure, exposing aromatic amino acids, increasing the free thiol group content, and enhancing surface hydrophobicity. As the homogenization pressure increased from 0 to 100 MPa, the particle size of Solenaia oleivora proteins decreased from 899 to 197 nm with the polymer dispersity index (PDI) value decreased from 0.418 to 0.151, the zeta-potential increased from -22.82 to -43.26 mV, and the solubility increased from 9.54% to 89.96%. Owing to the significant changes in protein structure and solubility, the emulsifying, foaming, and digestive properties of Solenaia oleivora proteins have been significantly improved after treatment with HPH.

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