Effects of ultra-high pressure on structure and antioxidant activity of whey protein isolates
PANG Jiakun1,2, ZHENG Yuanrong1, LIU Zhenmin1*, BAO Yi1,3, CHEN Senyi1,2, DANG Huijie1,2
1(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China); 2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China); 3(College of Life Science, Shanghai University, Shanghai 200444, China)
Abstract: The study aimed to investigate the effects of ultra-high pressure (UHP) on the structure of whey protein isolates. To this end, whey protein isolates were treated with ultra-high pressure under different conditions, and any structural changes were analyzed by surface hydrophobicity, Fourier transform infrared spectrum, free sulfhydryl group content, and endogenous fluorescence spectra. Compared to the control group, the surface hydrophobicity of whey protein isolates significantly improved at 200 MPa and above, reaching a maximum value of 400 MPa-30 min. The content of the α-helix and β-sheet was found to change significantly, which proved its influence on the secondary structure of the whey protein isolates. UHP treatment increased the content of the protein-free sulfhydryl group by 49% at 400 MPa-30min, and UHP treatment also caused significant changes in the endogenous fluorescence intensity of the whey protein isolates. Among all the UHP treatment conditions, the 400 MPa-30 min value had the most significant effect on structure and showed the highest antioxidant activity. The results confirm that UHP treatment can significantly change the secondary and tertiary structures of whey protein isolates, exposing active groups like hydrophobic groups, thereby affecting antioxidant activity.
庞佳坤,郑远荣,刘振民,等. 超高压对乳清分离蛋白结构和抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46(4): 72-77.
PANG Jiakun,ZHENG Yuanrong,LIU Zhenmin,et al. Effects of ultra-high pressure on structure and antioxidant activity of whey protein isolates[J]. Food and Fermentation Industries, 2020, 46(4): 72-77.
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2020, Vol. 46 
