Effects of High Hydrostatic Pressure on the Solubilities and Structures of Alaska Pollock Protein

论文摘要

Alaska pollock is an important protein source which is extensively used in the food industry. Pollock protein isolates（PPI） with significantly enriched protein contents could be prepared using isoelectric solubilization/precipitation（ISP） processing; however, the functional properties of this process is limited by the large amount of water-insoluble proteins. In this study, we investigated the influence of high hydrostatic pressure（HHP） treatment on the solubility and structural changes of PPI. PPI obtained using ISP is treated with hydrostatic pressures of 200, 300, 400, and 500 MPa for up to 15 min, and the HHP-treated samples were observed to exhibit significantly improved solubilities. Further biochemical assays reveal that the continuous HHP treatments reduce the contents of free sulfhydryl groups and promote the formation of macromolecules with better water solubilities, which may induce the solubility improvements of the HHP-treated PPI. Our results indicate that HHP can be utilized to effectively prepare highly water-soluble Alaska pollock protein in food processing.

论文目录

• 1 Introduction
• 2 Materials and Methods
•   2.1 Preparation of Pollock Protein Isolate （PPI）
•   2.2 High Hydrostatic Pressure Treatment
•   2.3 Determination of Solubilities
•   2.4 Thermo-Treatments of PPI and Solubilities Determination
•   2.5 SDS-PAGE Analysis
•   2.6 Determination of the Molecular Mass Distributions
•   2.8 Determination of Free Sulfhydryl （SH） Groups
•   2.9 Statistical Analysis
• 3 Results and Discussion
•   3.1 Preparation of Protein-Rich Pollock Protein Isolate （PPI） Through Isoelectric Point Precipitation （ISP） Processing
•   3.2 High Hydrostatic Pressure （HHP） TreatmentIncreased the Solubilities of PPI
•   3.3 HHP Treatment Increased the Average MolecularWeight of Protein Contents in PPI
•   3.4 SDS-PAGE Assays Revealed Minor Changes inthe Protein Patterns in HHP-Treated PPI
•   3.5 Evaluation of the Spectroscopic Properties ofHHP-Treated PPI
•   3.6 Effects of HHP Treatments on the Contents ofFree SH Groups in PPI
• 4 Conclusions

文章来源

类型: 期刊论文

作者: LIU Chuyi,MA Xiaoming,Li Bo,LI Bafang

来源: Journal of Ocean University of China 2019年02期

年度: 2019

分类: 基础科学,工程科技Ⅰ辑

专业: 轻工业手工业

单位: College of Food Science and Engineering, Ocean University of China,Zhongshan School of Medicine, SUN YAT-SEN University

基金: supported by grant from China Postdoctoral Science Foundation to Dr. Chuyi Liu (No. 2016 M592251)

分类号: TS254.4

页码: 413-419

总页数: 7

文件大小: 602K

下载量: 18