Cumin protein isolate; emulsifying property; high hydrostatic pressure; rheological property; surface hydrophobicity
Abstract :
[en] The effect of high hydrostatic pressure (HHP) treatment on the structure, physicochemical and functional properties of cumin protein isolate (CPI) was investigated. More aggregates, pores, irregular conforma- tions and bigger particle size were observed for HHP-treated CPI. HHP resulted in an increase in a-helix, a decrease in b-strand and fluorescence intensity of CPI. Surface hydrophobicity (Ho) of CPI significantly increased after HHP treatment, from 343.35 for native CPI to 906.22 at 600 MPa (P< 0.05). HHP treat- ment at 200 MPa reduced zeta-potential and solubility of CPI, while had little effect at 400 and 600 MPa. Emulsifying activity and stability of CPI decreased after HHP treatment, of which droplet size of emul- sions significantly increased (P< 0.05). HHP-treated CPI could form heat-induced gelation at lower tem- perature (68.5 °C) and improved storage modulus (G0) comparing to native one (80.6 °C), suggesting that CPI might be potential protein resources as gelation substitute in food system.
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