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The Impact of High-Pressure Processing on the Structure and Sensory Properties of Egg White-Whey Protein Mixture at Acidic Conditions
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2020-01-02 , DOI: 10.1007/s11947-019-02397-6
Zhong Zhang , Ying Li , Michelle C. Lee , Raheleh Ravanfar , Olga I. Padilla-Zakour , Alireza Abbaspourrad

Abstract

This study aims to unveil the impact of high-pressure processing (HPP) on the structure and sensory properties of the mixture of egg white and whey protein at acidified conditions. Under HPP treatment, we hypothesized that egg white protein can form gel structures and encapsulate or crosslink with the whey protein, thus masking the interaction sites of whey protein with salivary protein and reduce its astringency at pH 3.5. Various characterization techniques, including turbidity measurements, zeta size, optical and scanning microscopy, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis, and Fourier transform infrared spectroscopy, were used to illustrate the structural changes of the proteins and the interactions between the egg white and whey proteins. The results show that HPP treatment at 450 MPa and 600 MPa can induce significant changes to the egg white-whey protein mixture in terms of size, microstructure, secondary structure, and crosslinking. We also confirmed by electrophoresis that the egg white and whey protein form complexes through covalent bonding that feature a molecular weight of ~ 90 kDa under HPP treatment at a pH value of 3.5. Although the egg white forms microgel and may partially encapsulate the whey protein, sensory studies showed such complexation does not reduce the astringency of whey protein at acidified conditions (control astringency score = 9.0). On the contrary, the HPP-treated samples showed a higher astringency (astringency score = 11.1–11.3), possibly due to the exposure of more hydrophobic sites on the proteins.



中文翻译:

酸性条件下高压加工对蛋清乳清蛋白混合物的结构和感官特性的影响

抽象的

这项研究旨在揭示在酸性条件下高压加工(HPP)对蛋清和乳清蛋白混合物的结构和感官特性的影响。在HPP处理下,我们假设蛋清蛋白可以形成凝胶结构并与乳清蛋白包封或交联,从而掩盖了乳清蛋白与唾液蛋白的相互作用位点,并降低了其在pH 3.5时的涩味。各种表征技术,包括浊度测量,ζ大小,光学和扫描显微镜,天然和十二烷基硫酸钠聚丙烯酰胺凝胶电泳以及傅里叶变换红外光谱,用于说明蛋白质的结构变化以及蛋清和乳清之间的相互作用。蛋白质。结果表明,HPP处理在450 MPa和600 MPa时,可以在大小,微观结构,二级结构和交联方面引起蛋白-乳清蛋白混合物的显着变化。我们还通过电泳证实,蛋清和乳清蛋白通过共价键形成复合物,在HPP处理下,在pH值为3.5时,其分子量约为90 kDa。尽管蛋白形成微凝胶并可能部分包裹乳清蛋白,但感官研究表明,这种络合作用不会降低酸化条件下乳清蛋白的涩味(对照涩味评分= 9.0)。相反,经HPP处理的样品显示出较高的涩味(涩味评分= 11.1-11.3),这可能是由于蛋白质上更多疏水位点的暴露所致。

更新日期:2020-01-02
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