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Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein

Authors

  • Nasir Mehmood Khan,,

    1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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  • Tai-Hua Mu,

    Corresponding author
    • Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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  • Miao Zhang,

    1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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  • Jing-Wang Chen

    1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Summary

The influence of high hydrostatic pressure (HHP) treatment on the physicochemical and emulsifying properties of sweet potato protein (SPP) at various concentrations, e.g. 2%, 4% and 6% (w/v, SPP-2, SPP-4 and SPP-6), was investigated. Significant differences in hydrophobicity, enthalpy of denaturation and solubility were observed (< 0.05). Emulsifying activity indexes (EAI) of SPP-2 and SPP-6 increased at 400 MPa, whereas EAI of all SPP significantly decreased at 600 MPa (< 0.05). Emulsion stability (ESI) was significantly decreased for SPP-2 and SPP-6, while increase in ESI was observed for SPP-4 above 200 MPa (< 0.05). SPP-2 emulsions showed sharp decrease in apparent viscosity with pressure increase, while pseudo plastic flow behaviour was not changed for all of emulsions. Sporamins A and B were well-adsorbed in pressurised emulsion without displacement. These results suggest that HHP treatment could be used to modify the physicochemical and emulsifying properties of SPP.

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