Zhang Can, Suo Huayi, Song Jiajia
College of Food Science Southwest University Chongqing People's Republic of China.
Food Sci Nutr. 2025 Feb 18;13(2):e70055. doi: 10.1002/fsn3.70055. eCollection 2025 Feb.
This study aimed to explore the influence of high hydrostatic pressure (HHP) treatment on the structure, functional characteristics, and bioactivities of protein. The results showed that HHP induced dissociation of protein, exposing hydrophobic groups and reducing particle size, which in turn reduced turbidity. Additionally, 600 MPa treatment significantly reduced the foaming stability and emulsifying activity of protein. Treatments at 200 MPa and 400 MPa significantly reduced emulsion stability, whereas 400 MPa treatment significantly increased oil retention. HHP treatment also altered the secondary and tertiary structures of protein, as demonstrated by circular dichroism and fluorescence spectra. Furthermore, HHP treatment significantly affected the antibacterial and antioxidant activities of protein. This study provides a theoretical framework for using HHP to modify protein.
本研究旨在探讨高静水压（HHP）处理对蛋白质结构、功能特性及生物活性的影响。结果表明，HHP诱导蛋白质解离，暴露出疏水基团并减小粒径，进而降低了浊度。此外，600 MPa处理显著降低了蛋白质的泡沫稳定性和乳化活性。200 MPa和400 MPa处理显著降低了乳液稳定性，而400 MPa处理显著提高了持油性。HHP处理还改变了蛋白质的二级和三级结构，圆二色光谱和荧光光谱证明了这一点。此外，HHP处理显著影响了蛋白质的抗菌和抗氧化活性。本研究为利用HHP修饰蛋白质提供了理论框架。
