• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

采用超高压处理改性辣椒籽蛋白,改善其功能特性。

Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure.

机构信息

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.

Gaoling Township, Baoding 071000, Hebei, China.

出版信息

Food Chem. 2025 Feb 1;464(Pt 2):141594. doi: 10.1016/j.foodchem.2024.141594. Epub 2024 Oct 9.

DOI:10.1016/j.foodchem.2024.141594
PMID:39476588
Abstract

Pepper seed protein isolate (PSPI) is a valuable plant-based protein source, yet the impact of processing methods such as high hydrostatic pressure (HHP) on its properties remains unclear. The impact of HHP on the structural and functional properties of PSPI at pH 7 and pH 9 was evaluated. Structural changes in PSPI were analyzed using spectral techniques, revealing significant alterations in the secondary and tertiary structures induced by HHP treatment. HHP treatment caused the unfolding of the PSPI structure, leading to the exposure of previously hidden chromophores and hydrophobic groups. The treatment also led to changes in free sulfhydryl groups and increased average particle size suggesting the formation of macromolecular polymers or insoluble aggregates. Consequently, the water-holding capacity, oil-holding capacity, foaming characteristics, and emulsifying activity index of the modified PSPI were significantly enhanced both at pH 7 and pH 9, with maximum improvements of 121.98 %, 157.29 %, 100.00 %, and 265.78 %, respectively. In conclusion, HHP is a promising strategy for enhancing the physicochemical properties of PSPI for various applications.

摘要

辣椒籽蛋白分离物(PSPI)是一种有价值的植物性蛋白质来源,但高压处理(HHP)等加工方法对其性质的影响尚不清楚。本研究评估了 HHP 在 pH 7 和 pH 9 下对 PSPI 结构和功能特性的影响。使用光谱技术分析 PSPI 的结构变化,结果表明 HHP 处理诱导了二级和三级结构的显著变化。HHP 处理导致 PSPI 结构展开,暴露出先前隐藏的发色团和疏水区。处理还导致游离巯基基团和平均粒径的变化,表明形成了高分子聚合物或不溶性聚集体。因此,改性 PSPI 在 pH 7 和 pH 9 时的持水能力、持油能力、泡沫特性和乳化活性指数均显著提高,分别最大提高了 121.98%、157.29%、100.00%和 265.78%。总之,HHP 是一种有前途的策略,可以增强 PSPI 的物理化学性质,从而应用于各种领域。

相似文献

1
Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure.采用超高压处理改性辣椒籽蛋白,改善其功能特性。
Food Chem. 2025 Feb 1;464(Pt 2):141594. doi: 10.1016/j.foodchem.2024.141594. Epub 2024 Oct 9.
2
Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate.高强度超声处理对李(Pruni domesticae semen)仁分离蛋白功能特性的影响。
J Sci Food Agric. 2018 Dec;98(15):5690-5699. doi: 10.1002/jsfa.9116. Epub 2018 Jun 22.
3
Ultrasound-assisted modification to improve the red pepper seed protein isolate structural, functional, and antioxidant properties.超声辅助改性改善红辣椒籽分离蛋白的结构、功能和抗氧化性能。
Int J Biol Macromol. 2025 May;309(Pt 4):143154. doi: 10.1016/j.ijbiomac.2025.143154. Epub 2025 Apr 13.
4
From seed to solution: Enhancing techno-functionality and digestibility of pumpkin seed protein isolate through high-intensity ultrasound, high-pressure processing, and pH-shifting.从种子到解决方案:通过高强度超声、高压处理和pH调节提高南瓜籽分离蛋白的技术功能性和消化率。
Food Chem. 2025 May 15;474:143222. doi: 10.1016/j.foodchem.2025.143222. Epub 2025 Feb 4.
5
Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.超高压处理对核桃(Juglans regia L.)分离蛋白理化及功能特性的影响。
J Sci Food Agric. 2013 Mar 30;93(5):1105-11. doi: 10.1002/jsfa.5857. Epub 2012 Aug 30.
6
Physicochemical properties of seed protein isolates extracted from pepper meal by pressure-assisted and conventional solvent defatting.通过压力辅助和传统溶剂脱脂从辣椒粕中提取的种子分离蛋白的物理化学性质。
Food Funct. 2021 Nov 1;12(21):11033-11045. doi: 10.1039/d1fo01726h.
7
Structure, functional and physicochemical properties of lotus seed protein under different pH environments.不同 pH 环境下莲子蛋白的结构、功能和物理化学性质。
J Sci Food Agric. 2024 Sep;104(12):7335-7346. doi: 10.1002/jsfa.13554. Epub 2024 Apr 30.
8
Effects of high hydrostatic pressure processing on the physicochemical properties, functional characteristics, and antioxidant activity of silkworm pupae protein.高静水压处理对蚕蛹蛋白理化性质、功能特性及抗氧化活性的影响
Food Chem. 2025 May 30;475:143320. doi: 10.1016/j.foodchem.2025.143320. Epub 2025 Feb 10.
9
Effects of high-intensity ultrasound, high-pressure processing, and their combination with pH-shifting on the techno-functionality and digestibility of melon seed protein isolate.高强度超声、高压处理及其与pH值调节相结合对甜瓜籽分离蛋白的技术功能性和消化率的影响。
Food Res Int. 2025 May;208:116219. doi: 10.1016/j.foodres.2025.116219. Epub 2025 Mar 16.
10
Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel.益生菌发酵对李(Pruni domesticae semen)仁蛋白凝胶理化性质的影响。
Int J Biol Macromol. 2024 Oct;277(Pt 3):134361. doi: 10.1016/j.ijbiomac.2024.134361. Epub 2024 Aug 2.

引用本文的文献

1
The Road to Re-Use of Spice By-Products: Exploring Their Bioactive Compounds and Significance in Active Packaging.香料副产品再利用之路:探索其生物活性化合物及其在活性包装中的意义。
Foods. 2025 Jul 11;14(14):2445. doi: 10.3390/foods14142445.