Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein
作者： Nasir Mehmood Khan , Tai-Hua Mu , Hong-Nan Sun , Miao Zhang , Jing-Wang Chen
DOI: 10.1080/08957959.2015.1005013
关键词: Viscosity 、 Emulsion 、 Volume (thermodynamics) 、 Stability index 、 Oil droplet 、 Hydrostatic pressure 、 Chromatography 、 Circular dichroism 、 Chemistry 、 Protein secondary structure
摘要: In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200–600 MPa) were evaluated and emulsifying properties emulsions with HHP-treated SPP solutions in different pH values (3, 6, 9) investigated. Circular dichroism analysis confirmed the modification structure. Surface hydrophobicity increased at 3 decreased 6 9. Emulsifying activity index an increase pressure, whereas stability Oil droplet sizes decreased, while volume frequency distribution smaller droplets HHP treatment. Emulsion viscosity 9 pseudo-plastic flow behaviors not altered for all produced SPP. These results suggested that could modify structure better properties, which use emulsion food industry.
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