School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
Int J Biol Macromol. 2018 Oct 15;118(Pt A):741-746. doi: 10.1016/j.ijbiomac.2018.06.134. Epub 2018 Jun 27.
Mussel myofibrillar proteins (MMP) suspensions (10.6% ± 0.5%, w/v) were treated by high-pressure homogenization (HPH) at 0 (control), 20, 40, 60, 80 or 100 MPa for 3 cycles. Particle size distribution, zeta potential, solubility, water and oil holding capacity, emulsifying, foaming properties, secondary structure, free sulfhydryl and surface hydrophobicity of the obtained suspensions were analyzed. The results showed that functional properties of MMP significantly (P < 0.05) improved after HPH treatment. Absolute zeta potential, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 23.64 mV, 14.99 m/g, 4.3 min, 17.3% and 29.7% at 80 MPa, protein solubility and oil holding capacity increased by 7.4% and 1300% at 100 MPa. However, HPH treatment significantly (P < 0.05) decreased particle size and water holding capacity. HPH treatment altered secondary structure, tertiary and quaternary structure. Functionality improvements mainly resulted from changes in structure and decrease in particle size. The results showed that HPH has potential for improving functional properties of MMP, thus expand its application in food industry.
贻贝肌原纤维蛋白（MMP）悬浮液（10.6%±0.5%，w/v）经高压均质处理（HPH），压力分别为 0（对照）、20、40、60、80 或 100 MPa，循环 3 次。分析所得悬浮液的粒径分布、Zeta 电位、溶解度、水和油保持能力、乳化、起泡特性、二级结构、游离巯基和表面疏水性。结果表明，HPH 处理后 MMP 的功能特性显著提高（P<0.05）。在 80 MPa 时，绝对 Zeta 电位、乳化活性指数、乳化稳定性指数、泡沫能力和泡沫稳定性分别增加了 23.64 mV、14.99 m/g、4.3 min、17.3%和 29.7%，蛋白质溶解度和油保持能力分别增加了 7.4%和 1300%；然而，HPH 处理显著降低了粒径和持水能力（P<0.05）。HPH 处理改变了二级、三级和四级结构。功能改善主要归因于结构变化和粒径减小。结果表明，HPH 具有改善 MMP 功能特性的潜力，从而扩大其在食品工业中的应用。
