Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties,Journal of Agricultural and Food Chemistry

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Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-09-24 00:00:00 , DOI: 10.1021/acs.jafc.8b03901
Qingling Wang ₁ , Yan Jin ₁ , Youling L. Xiong _{1,

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Affiliation

Alkaline pH₁₂ shift treatment performed at varying temperatures (20–80 °C for 1, 5, and 60 min) was applied to structurally modify hemp seed protein isolate (HPI). The solubility of HPI (∼20%) was remarkably improved (p < 0.05) with elevating the temperature and prolonging the holding time, reaching 97.5% at 80 °C for 60 min. The treated HPI exhibited a strong tendency of forming soluble large aggregates. To limit lysinoalanine (LAL) production, heating was methodically controlled to 60 °C and 5 min, where the LAL content never exceeded 100 mg/100 g of protein and the loss of cysteine and lysine was also minimal. The emulsifying activity of HPI was improved by this mild pH shift–heating combination treatment as a result of the dissociation of protein subunits, unraveling of the tertiary structure, and exposure of hydrophobic groups. Moreover, the emulsion formed by the treated protein maintained a superior stability in particle size and distribution during storage.

中文翻译：

加热辅助的pH转换可改善大麻种子蛋白质的结构，交联和乳化特性

在不同温度下（20-80°C进行1、5和60分钟）进行碱性pH ₁₂移位处理，以对大麻种子蛋白分离物（HPI）进行结构修饰。HPI的溶解度（〜20％）显着提高（p<0.05），同时提高温度并延长保温时间，在80°C下保持60分钟达到97.5％。处理过的HPI表现出形成可溶性大聚集体的强烈趋势。为了限制赖氨酸丙氨酸（LAL）的产生，有条不紊地将加热控制在60°C和5分钟，其中LAL含量从未超过100 mg / 100 g蛋白质，并且半胱氨酸和赖氨酸的损失也很小。由于蛋白亚基的解离，三级结构的解聚和疏水基团的暴露，这种温和的pH值变化-加热结合处理提高了HPI的乳化活性。而且，由处理过的蛋白质形成的乳液在储存期间在粒度和分布方面保持了优异的稳定性。

更新日期：2018-09-24

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