Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein

文献类型： 外文期刊

第一作者： Khan, Nasir Mehmood

作者： Khan, Nasir Mehmood;Mu, Tai-Hua;Zhang, Miao;Chen, Jing-Wang

作者机构：

关键词： Emulsifying properties;high hydrostatic pressure;physicochemical properties;sweet potato protein

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： 2013 年 48 卷 6 期

页码：

收录情况： SCI

摘要： The influence of high hydrostatic pressure (HHP) treatment on the physicochemical and emulsifying properties of sweet potato protein (SPP) at various concentrations, e.g. 2%, 4% and 6% (w/v, SPP-2, SPP-4 and SPP-6), was investigated. Significant differences in hydrophobicity, enthalpy of denaturation and solubility were observed (P<0.05). Emulsifying activity indexes (EAI) of SPP-2 and SPP-6 increased at 400MPa, whereas EAI of all SPP significantly decreased at 600MPa (P<0.05). Emulsion stability (ESI) was significantly decreased for SPP-2 and SPP-6, while increase in ESI was observed for SPP-4 above 200MPa (P<0.05). SPP-2 emulsions showed sharp decrease in apparent viscosity with pressure increase, while pseudo plastic flow behaviour was not changed for all of emulsions. Sporamins A and B were well-adsorbed in pressurised emulsion without displacement. These results suggest that HHP treatment could be used to modify the physicochemical and emulsifying properties of SPP.

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