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. 2019 Oct 1;138:425-432. doi: 10.1016/j.ijbiomac.2019.07.110. Epub 2019 Jul 18.
The present work investigated effects of high-pressure homogenization (HPH) pressure (0, 40, 80 and 120 MPa) on physicochemical, functional and rheological properties of clam myofibrillar protein (CMP). Results showed that HPH changed the CMP secondary and tertiary structures. Absolute zeta potential and protein solubility increased but particle size and turbidity of CMP decreased after HPH treatment. Both of emulsifying properties and foaming properties were significantly improved. The shear stress, apparent viscosity and the viscosity coefficients reduced, but flow index increased. Application of HPH improved the physicochemical, functional and rheological properties of CMP, and 120 MPa was the optimal pressure for modification.
本研究考察了高压均质（HPH）压力（0、40、80 和 120 MPa）对贻贝肌原纤维蛋白（CMP）理化性质、功能性质和流变性质的影响。结果表明，HPH 改变了 CMP 的二级和三级结构。HPH 处理后，CMP 的绝对 Zeta 电位和蛋白质溶解度增加，但粒径和浊度降低。乳化性能和起泡性能均得到显著改善。剪切应力、表观粘度和粘度系数降低，而流动指数增加。HPH 的应用改善了 CMP 的理化性质、功能性质和流变性质，120 MPa 是最佳的改性压力。
