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Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization

文献类型： 外文期刊

作者： Zhao, Qiaoli 1 ; Yan, Weiqiang 2 ; Liu, Yuanfa 1 ; Li, Jinwei 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

2.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China

关键词： Dynamic high-pressure microfluidization; Perilla protein isolate; Physicochemical properties; Structural characteristics; Functional properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2021 年 365 卷

页码：

收录情况： SCI

摘要： Dynamic high-pressure microfluidization (DHPM) is an alternative method to physically modify proteins to improve their functional properties. In this study, perilla protein isolate (PPI) was treated by DHPM at different pressures. Results showed that DHPM treatment reduced the particle size and absolute potential of PPI by 75.90% and 22.28%. The increased surface hydrophobicity and free sulfhydryl content were observed in DHPMtreated PPI, which may be caused by the comformation changes of PPI. Furthermore, DHPM treatment would not cause the degradation of the main subunits and the variation of crystalline regions in PPI, but enhancing the thermal stability of PPI at 90 MPa and 120 MPa. Functional properties analysis indicated that DHPM treatment at 120 MPa was more effective in improving the solubility, foaming and emulsifying capacities of PPI. The results suggested that DHPM can be used to enhance the functional properties of PPI and expand its application in food systems.

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