首页|Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage
Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage
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NSTL
Elsevier
This work assessed the effect of storage time on the structure and functionality of HHP-treated whey protein isolate (WPI). Different pressures (100-600 MPa) and treatment times (15-30 min) were applied to aqueous WPI dispersions (5% w/v). The induced degree of unfolding was evaluated to select optimal HHP treatment conditions of WPI before storage at 4 degrees C. Conformational and techno-functional properties of untreated and optimally HHP-treated WPI samples were determined by UV-Vis and IR spectroscopy, foaming capacity, and interfacial tension measurements, respectively. Further tests of HHP-assisted hydrolysis of WPI were performed by alpha-chymotrypsin, bromelain, or their mixture (1:1 w/w), with the degree of hydrolysis (DH%) and electrophoretic patterns analyzed.
High hydrostatic pressure (HHP)Whey protein isolate (WPI)RefoldingTechno-functional propertiesDenaturing gel electrophoresis (SDS-PAGE)
Carullo, D.、Barbosa-Canovas, G., V、Ferrari, G.
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Univ Salerno, Dept Ind Engn, Via Giovanni Paolo II 132, I-84084 Fisciano, SA, Italy
Washington State Univ, Ctr Nonthermal Proc Food, Biol Syst Engn, Pullman, WA 99164 USA
NSTL
Elsevier
