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.
 NORTON T,SUN D W. Recent Advances in the use of high pressure as an effective processing technique in the food industry[J]. Food & Bioprocess Technology, 2008, 1(1): 2-34.  AMBROSI V,POLENTA G,GONZALEZ C, et al. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins[J]. Innovative Food Science and Emerging Technologies, 2016, 38: 294-301.  PAUL M,BREWSTER J D,VAN HEKKEN D L, et al. Measuring the antioxidative activities of queso fresco after post-packaging high-pressure processing[J]. Advances in Bioscience and Biotechnology, 2012, 3(4): 297-303.  CHAWLA R,PATIL G R,SINGH A K. Hydrostatic pressure technology in dairy processing: A Review[J]. Journal of Food Science and Technology-mysore, 2011, 48(3): 260-268.  KLEBER N,MAIER S,HINRICHS J. Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature[J]. Innovative Food Science & Emerging Technologies, 2007, 8(1): 39-45.  CONSIDINE T,PATEL H A,ANEMA S G, et al. Interactions of milk proteins during heat and high hydrostatic pressure treatments-a review[J]. Innovative Food Science & Emerging Technologies, 2007, 8(1): 1-23.  KATO A,NAKAI S. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins[J]. Biochimica Et Biophysica Acta, 1980, 624(1): 13-20.  GINA C U M, PERREAULT V, HENAUX L, et al. Impact of a high hydrostatic pressure pretreatment on the separation of bioactive peptides from flaxseed protein hydrolysates by electrodialysis with ultrafiltration membranes[J]. Separation and Purification Technology, 2019, 211:242-251.  ATHIRA S,MANN B,SAINI P, et al. Production and characterization of whey protein hydrolysate having antioxidant activity from cheese whey[J]. Journal of the Science of Food & Agriculture, 2015, 95(14): 2 908-2 915.  BRAND-WILLIAMS W,CUVELIER M E,BERSET C. Use of a free radical method to evaluate antioxidant activity[J]. Lwt Food Sci Technol, 1995, 28(1): 25-30.  YEN G C,DUH P D. Antioxidative properties of methanolic extracts from peanut hulls[J]. Journal of the American Oil Chemists’ Society, 1993, 70(4): 383-386.  MOHAMED A,PETERSON S C,HOJILLA-EVANGELISTA M P, et al. Effect of heat treatment and ph on the thermal, surface, and rheological properties of lupinus albus protein[J]. Journal of the American Oil Chemists Society, 2005, 82(2): 135-140.  CHEN H, MURAMOTO K, YAMAUCHI F, et al. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein[J]. Journal of Agricultural and Food Chemistry, 1998, 46(1): 49-53.  LI H,ZHU K,ZHOUA H. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula[J]. Food Chemistry, 2012, 132(2): 808-814.  HE X H,LIU H Z,LIU L, et al. Effects of high pressure on the physicochemical and functional properties of peanut protein isolates[J]. Food Hydrocolloids, 2014, 36(5): 123-129.  SHRIVER S K,YANG W W. Thermal and nonthermal methods for food allergen control[J]. Food Engineering Reviews, 2011, 3(1): 26-43.  STATHOPULOS P B, SCHOLZ G A, HWANG Y M, et al. Sonication of proteins causes formation of aggregates that resemble amyloid[J]. Protein Science, 2004, 13(11):3 017-3 027.  CHAN K M, DECKER E A. Endogenous skeletal muscle antioxidants[J]. Critical Reviews in Food Science and Nutrition, 1994, 34(4): 403-426.  HINRICHS,J,RADEMACHER B. High pressure thermal denaturation kinetics of whey proteins[J]. Journal of Dairy Research, 2004, 71(4): 480.  JOSEFINA B,ROSA C,ROSINA L F. Unfolding and refolding of beta-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysisz[J]. Journal of Agricultural & Food Chemistry, 2007, 55(13): 5 282-5 288.  ZHANG T,LV C,YUN S, et al. Effect of high hydrostatic pressure (HHP) on structure and activity of phytoferritin[J]. Food Chemistry, 2012, 130(2): 273-278.  FLORENCE L, BENOIT F, THOMPSON J W, et al. Thermal denaturation and aggregation properties of atlantic salmon myofibrils and myosin from white and red muscles[J]. Journal of Agricultural & Food Chemistry, 2007, 55(12): 4 761-4 770.  YIN Shouwei,TANG Chuanhe,WEN Qibiao, et al. Functional properties and in vitro trypsin digestibility of red kidney bean (phaseolus vulgaris L.) protein isolate: Effect of High-pressure Treatment[J]. Food Chemistry, 2008, 110(4): 938-945.  CORRÊA A P,DAROIT D J,COELHO J, et al. Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease[J]. Journal of the Science of Food & Agriculture, 2011, 91(12): 2 247-2 254.  ANDRÉS V,VILLANUEVA M J,TENORIO M D. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage[J]. Food Chemistry, 2016, 192: 328-335.