High pressure processing (HPP) is a non-thermal technology and has been widely used in the food industry. β‑lactoglobulin (β-Lg) is a globular protein and susceptible to pressure. This study investigated the properties of β-Lg gels induced directly by HPP (0.1–600 MPa for 30 min, 25 °C) with different protein concentrations at different pH. Results showed that the lowest protein concentration required to form β-Lg gels was 20% (w/v) at 400 MPa for 30 min at pH 3.0, 5.0 and 7.0, while 14% (w/v) protein was required to form gels at 600 MPa. The gel strength and textural properties increased with the increase of protein concentration and pressure, the gel formed at pH 5.0 had the highest strength. Raman spectra suggested that the content of α-helix decreased and random coil increased of β-Lg in gels with the increase of pressure. β-Lg gels formed more regular and stable network under 600 MPa than that under 400 MPa.

Industrial relevance

In recent years, high pressure processing (HPP) has been used in the food industry as an innovative technology to improve gel properties of various kinds of proteins, including β‑lactoglobulin, casein, soy protein isolate, surimi, mytolin and so on. It was found that HPP could change the structure of protein, which could cause protein denaturation and aggregation and three-dimensional network structures were formed through disulfide bonds, electrostatic interactions, hydrophobic interaction, hydrogen bonds and others. β‑lactoglobulin is the main component of whey protein, which has been widely used in the food industry as gelling agents. β‑lactoglobulin gels could be used as a wall material and applied to the delivery system of functional components such as riboflavin. The objective of the current study was to investigate the properties of β-Lg gels formed through HPP directly, focusing on the effects of pressure, protein concentration and pH on the rheological properties, texture profile, protein secondary structure and microstructure of β-Lg gels.

中文翻译：

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高压处理诱导的β-乳球蛋白凝胶的表征

高压处理（HPP）是一种非热技术，已广泛用于食品行业。β-乳球蛋白（β-Lg）是球状蛋白质，易受压力作用。这项研究研究了在不同pH值下，不同浓度的HPP直接诱导的β-Lg凝胶的特性（0.1–600 MPa，30分钟，25°C）。结果表明，在pH值为3.0、5.0和7.0的条件下，在400 MPa下30分钟形成β-Lg凝胶所需的最低蛋白质浓度为20％（w / v），而形成凝胶所需的最低蛋白质浓度为14％（w / v）在600 MPa下 凝胶强度和质地特性随着蛋白质浓度和压力的增加而增加，在pH 5.0下形成的凝胶具有最高的强度。拉曼光谱表明，随着压力的增加，凝胶中α-螺旋的含量降低，β-Lg的无规卷曲增加。

行业相关性

近年来，高压加工（HPP）作为一种创新技术已被用于食品工业，以改善各种蛋白质的凝胶特性，包括β-乳球蛋白，酪蛋白，大豆分离蛋白，鱼糜，肌醇蛋白等。研究发现，HPP可以改变蛋白质的结构，从而引起蛋白质的变性和聚集，并通过二硫键，静电相互作用，疏水相互作用，氢键等形成三维网络结构。β-乳球蛋白是乳清蛋白的主要成分，已在食品工业中广泛用作胶凝剂。β-乳球蛋白凝胶可用作壁材料，并应用于功能成分（如核黄素）的输送系统。