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Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

文献类型： 外文期刊

作者： Zhao, Zhong-Kai 1 ; Mu, Tai-Hua 1 ; Zhang, Miao 1 ; Richel, Aurore 2 ;

作者机构： 1.Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol,Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Biol & Ind Chem Unit, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： Sweet potato protein; High hydrostatic pressure; Salt Ions; Structure; Gelation properties

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 93 卷

页码：

收录情况： SCI

摘要： The effects of monovalent (NaCl) and divalent (CaCl2 and MgCl2) salts combined with high hydrostatic pressure (HHP) on structure and gelation properties of sweet potato protein (SPP) were investigated. Surface hydrophobicity and zeta potential of SPP significantly decreased as salts concentration increased. The total amount of sulfhydryl (-SH-) groups in SPP decreased with addition of NaCl, CaCl2 and MgCl2 under HHP, whereas the disulfide bonds (-S-S-) increased from 0.59 to 0.80 and 0.74 mu mol/g with addition of 0.1 and 0.2 moL/L of CaCl2 combined with HHP, respectively. The alpha-helical content of SPP was increased by all three salts, but decreased as salts combined with HHP, while (beta-sheet content was increased at high ionic strength with HHP, especially in presence of CaCl2 and MgCl2, being increased from 30.40 to 33.45 and 33.55 g/100 g, respectively. The storage modulus (GO of SPP was enhanced by salts and HHP, even though it decreased at high ionic strength. Textural properties and water holding capacity of SPP gels were improved with salt ions by HHP, being attributed to more bound water.

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