Braspaiboon Sukan, Laokuldilok Thunnop
Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Foods. 2024 Mar 18;13(6):922. doi: 10.3390/foods13060922.
High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.
在过去十年中，高静水压（HHP）在食品加工业中备受瞩目。除了对微生物和酶具有灭活作用外，高静水压还直接影响蛋白质的结构和性质。因此，这篇综述文章旨在整合相关研究结果，阐明高静水压对不同蛋白质来源的蛋白质结构、致敏性、生物活性和功能特性的影响。这些蛋白质来源包括谷物、豆类、坚果、肉类、禽肉产品、牛奶、鸡蛋、海鲜、藻类、昆虫、种子和蔬菜。本综述深入探讨了高静水压对每种蛋白质来源影响的一致趋势。总之，高静水压会引起蛋白质结构中非共价键的改变，导致其内部区域展开并进而使其性质发生变化。值得注意的是，谷物、豆类和坚果的致敏性降低，而它们的生物活性和消化率则提高。高静水压作用过程中非共价键的破坏导致内部疏水区域暴露于表面微环境中，从而增强了蛋白质的表面疏水性，尤其是来自种子和蔬菜的蛋白质。高静水压会减弱乳制品蛋白质的致敏性并提高其发泡性能，包括改善鸡蛋蛋白质的凝胶化特性和抗氧化活性。肉类和禽肉的质地特征，特别是硬度，会得到增强。此外，高静水压显示出降低海鲜蛋白质致敏性并增强昆虫蛋白质生物活性的潜力。最后，高静水压可提高藻类生物活性成分的提取率，改善其营养品质。
