Reference : Effect of salts combined with high hydrostatic pressure on structure and gelation pro...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/223100
Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein
English
Zhong-Kai, Zhao [Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, PR China / University of Liège, Gembloux Agro-Bio Tech, Biological and Industrial Chemistry Unit, Passage des Déportés, 2, 5030, Gembloux, Belgium > > > >]
Mu, Tai-Hua [Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, PR China > > > >]
Zhang, Miao [Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, PR China > > > >]
Richel, Aurore mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH >]
2018
LWT - Food Science and Technology
Elsevier
93
36-44
Yes (verified by ORBi)
0023-6438
1096-1127
United States
[en] sweet potato protein ; High hydrostatic pressure ; salt ions ; structure ; gelation properties
[en] The effects of monovalent (NaCl) and divalent (CaCl2and MgCl2) salts combined with high hydrostatic pressure(HHP) on structure and gelation properties of sweet potato protein (SPP) were investigated. Surface hydro-phobicity and zeta potential of SPP significantly decreased as salts concentration increased. The total amount ofsulfhydryl (-SH-) groups in SPP decreased with addition of NaCl, CaCl2and MgCl2under HHP, whereas thedisulfide bonds (-S-S-) increased from 0.59 to 0.80 and 0.74 μmol/g with addition of 0.1 and 0.2 moL/L of CaCl2combined with HHP, respectively. The α-helical content of SPP was increased by all three salts, but decreased assalts combined with HHP, while β-sheet content was increased at high ionic strength with HHP, especially inpresence of CaCl2and MgCl2, being increased from 30.40 to 33.45 and 33.55 g/100 g, respectively. The storagemodulus (G′) of SPP was enhanced by salts and HHP, even though it decreased at high ionic strength. Texturalproperties and water holding capacity of SPP gels were improved with salt ions by HHP, being attributed to morebound water.
The authors gratefully acknowledge the earmarked fund for ChinaAgriculture Research System (CARS-10-B21) and National Key R & DProgram of China (2016YFE0133600)
http://hdl.handle.net/2268/223100
10.1016/j.lwt.2018.03.007

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