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Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

文献类型： 外文期刊

作者： Zhao, Zhong-Kai 1 ; Mu, Tai-Hua 1 ; Zhang, Miao 1 ; Richel, Aurore 3 ;

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

2.Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

3.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; Rheology; Low-field NMR; Microstructure; Gelation properties

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2018 年 11 卷 9 期

页码：

收录情况： SCI

摘要： Sweet potato is one of cheap sources for starch industries worldwide, and exploiting starch wastewater as an alternative protein source is mainly environmental and economic concerns. In this study, the effects of high hydrostatic pressure (HHP; 250, 400, and 550 MPa) on chemical forces, structure, and gelation properties of sweet potato protein (SPP) at pH 3.0, 6.0, and 9.0 were investigated. The values of surface hydrophobicity (H-o) and absolute value of zeta potential of SPP significantly increased from 250 to 550 MPa (p < 0.05) at all three pH conditions. The total amount of sulfhydryl (-SH-) groups in SPP decreased after HHP at pH 9.0, whereas the amount of free -SH- increased. High molecular mass aggregates (> 180 kDa) were observed in SPP after HHP at pH 6.0 and 9.0 by SDS-PAGE. Regarding elastic rheological behaviors, storage modulus (G') values of SPP were significantly strengthened after HHP treatment. In addition, textural properties and water-holding capacity of gels made from SPP after 250 and 400 MPa at pH 9.0 were significantly improved, and the gels showed a compact and uniform gel network with the contribution of immobilized water fractions. The gel properties exhibited by SPP after HHP treatment at different pH levels, in particular after 400 MPa at pH 9.0, suggested that it could be potential protein resources as new gelling reagent in the food system.

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