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Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin ( Cuminum cyminum ) seeds
Author(s) -
Chen Jingwang,
Mu Taihua,
Zhang Miao,
Goffin Dorothée
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13990
Subject(s) - cuminum , hydrostatic pressure , zeta potential , chemistry , food science , denaturation (fissile materials) , solubility , biophysics , nuclear chemistry , materials science , nanotechnology , organic chemistry , biology , thermodynamics , physics , nanoparticle , essential oil
Summary The effect of high hydrostatic pressure ( HHP ) treatment on the structure, physicochemical and functional properties of cumin protein isolate ( CPI ) was investigated. More aggregates, pores, irregular conformations and bigger particle size were observed for HHP ‐treated CPI . HHP resulted in an increase in α‐helix, a decrease in β‐strand and fluorescence intensity of CPI . Surface hydrophobicity ( H o ) of CPI significantly increased after HHP treatment, from 343.35 for native CPI to 906.22 at 600 MPa ( P < 0.05). HHP treatment at 200 MPa reduced zeta‐potential and solubility of CPI , while had little effect at 400 and 600 MPa. Emulsifying activity and stability of CPI decreased after HHP treatment, of which droplet size of emulsions significantly increased ( P < 0.05). HHP ‐treated CPI could form heat‐induced gelation at lower temperature (68.5 °C) and improved storage modulus (G′) comparing to native one (80.6 °C), suggesting that CPI might be potential protein resources as gelation substitute in food system.