Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

文献类型： 外文期刊

第一作者： Sun, Minjie

作者： Sun, Minjie;Mu, Taihua;Sun, Hongnan;Zhang, Miao

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期刊名称：PLANT FOODS FOR HUMAN NUTRITION （ 影响因子：3.921； 五年影响因子：4.223 ）

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收录情况： SCI

摘要： This study assessed the effects of thermal (40, 60, 80, 100 and 127 A degrees C) and high hydrostatic pressure (HHP, 200, 400 and 600 MPa) treatments on the in vitro digestibility and structural properties of sweet potato protein (SPP). The results showed that the in vitro digestibility of SPP increased significantly with increasing heating temperature and heating time (0-60 min), while HHP treatment had little or no effect. Native SPP denaturation temperature (T (d) ) and enthalpy change (Delta H) were 89.0 A degrees C and 9.6 J/g, respectively. Thermal and HHP treated SPP had T (d) of 84.6-88.9 A degrees C and 86.4-87.6 A degrees C, respectively. Delta H of thermal treated SPP was 3.6-6.4 J/g, while that of HHP treated SPP was 5.9-7.8 J/g. The differential scanning calorimetry (DSC) results demonstrated that HHP and thermal treatments both significantly reduced SPP thermodynamic stability. Circular dichroism analyses revealed that native SPP contains alpha-helixes, beta-sheets and random coils (4.3, 48.0 and 47.7 %, respectively). After thermal treatment at 127 A degrees C for 20 min, the content of alpha-helixes and turns increased significantly (13.2 and 27.6 %, respectively), whereas the content of beta-sheets decreased significantly (12.3 %). In contrast, HHP treatment increased the content of beta-sheets, but decreased the content of random coils. This study suggested that the SPP structure changes might be the main reason affecting the in vitro digestibility of SPP, and thermal treatment was more effective at changing SPP secondary structures and improving in vitro SPP digestibility than HHP treatment

分类号： S5

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