Title
Structure and functionalities changes in high‐pressure homogenized clam protein isolate
Author
Fan Wu, Yue Cha, Henan Zou, Xiaojie Shi, Tingyu Zhang, Ming Du, Cuiping Yu
Year
2018
Journal
Journal of Food Processing and Preservation
Abstract
High‐pressure homogenization (HPH) under 0–100 MPa was performed to treat clam protein isolate (CPI) for three cycles. Results indicated that HPH treatment resulted in significant improvements of CPI functional properties. Absolute zeta potential, emulsifying activity index, and emulsion stability index significantly increased by 19.37 mV, 33.26 m2/g, and 14.00 min after HPH under 100 MPa. Solubility of CPI dramatically increased by 70.8% under 80 MPa. Foaming ability and foaming stability increased by 33.8% and 14.4% under 60 MPa. HPH resulted in significant decrease in percentage of both α‐helix and β‐turn, but percentage of β‐sheet greatly improved as the pressure increased. Free sulfhydryl and surface hydrophobicity increased but fluorescence intensity decreased significantly after HPH treatment. Improvements of these functionalities were due to protein structure changes and particle size reduction. This study demonstrated that HPH has the potential to improve functional properties of shellfish protein through modifying protein structure.
Instrument
J-810
Keywords
Circular dichroism, Secondary structure, Chemical stability, Food science, Biochemistry