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Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin

The kafirin derived from Jin Nuo 3 sorghum underwent a high-hydrostatic-pressure (HHP) treatment of 100, 300, and 600 MPa for 10 min to investigate alterations in its physicochemical attributes. The findings exhibited a reduction in protein solubility, declining from 83% to 62%, consequent to the ap...

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Autores principales: Yang, Yajing, Chen, Qiongling, Liu, Qingshan, Wang, Xiaowen, Bai, Wenbin, Chen, Zhenjia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670736/
https://www.ncbi.nlm.nih.gov/pubmed/38002135
http://dx.doi.org/10.3390/foods12224077
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author Yang, Yajing
Chen, Qiongling
Liu, Qingshan
Wang, Xiaowen
Bai, Wenbin
Chen, Zhenjia
author_facet Yang, Yajing
Chen, Qiongling
Liu, Qingshan
Wang, Xiaowen
Bai, Wenbin
Chen, Zhenjia
author_sort Yang, Yajing
collection PubMed
description The kafirin derived from Jin Nuo 3 sorghum underwent a high-hydrostatic-pressure (HHP) treatment of 100, 300, and 600 MPa for 10 min to investigate alterations in its physicochemical attributes. The findings exhibited a reduction in protein solubility, declining from 83% to 62%, consequent to the application of the HHP treatment. However, this treatment did not lead to subunit-specific aggregation. The absorption intensity of UV light diminished, and the peak fluorescence absorption wavelength exhibited a shift from 342 nm to 344 nm, indicating an increased polarity within the amino acid microenvironment. In an aqueous solution, the specific surface area expanded from 294.2 m(2)/kg to 304.5 m(2)/kg, while the average particle-size value in a 70% ethanol solution rose to 26.3 nm. Conversely, the zeta-potential value decreased from 3.4 mV to 1.3 mV, suggesting a propensity for aggregation in ethanol solutions. A notable rise in the intermolecular β-sheet content to 21.06% was observed, along with a shift in the peak denaturation temperature from 76.33 °C to 86.33 °C. Additionally, the content of disulfide bonds increased to 14.5 μmol/g. Collectively, the application of the HHP treatment not only enhanced the thermal stability but also induced a more ordered secondary structure within the kafirin.
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spelling pubmed-106707362023-11-09 Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin Yang, Yajing Chen, Qiongling Liu, Qingshan Wang, Xiaowen Bai, Wenbin Chen, Zhenjia Foods Article The kafirin derived from Jin Nuo 3 sorghum underwent a high-hydrostatic-pressure (HHP) treatment of 100, 300, and 600 MPa for 10 min to investigate alterations in its physicochemical attributes. The findings exhibited a reduction in protein solubility, declining from 83% to 62%, consequent to the application of the HHP treatment. However, this treatment did not lead to subunit-specific aggregation. The absorption intensity of UV light diminished, and the peak fluorescence absorption wavelength exhibited a shift from 342 nm to 344 nm, indicating an increased polarity within the amino acid microenvironment. In an aqueous solution, the specific surface area expanded from 294.2 m(2)/kg to 304.5 m(2)/kg, while the average particle-size value in a 70% ethanol solution rose to 26.3 nm. Conversely, the zeta-potential value decreased from 3.4 mV to 1.3 mV, suggesting a propensity for aggregation in ethanol solutions. A notable rise in the intermolecular β-sheet content to 21.06% was observed, along with a shift in the peak denaturation temperature from 76.33 °C to 86.33 °C. Additionally, the content of disulfide bonds increased to 14.5 μmol/g. Collectively, the application of the HHP treatment not only enhanced the thermal stability but also induced a more ordered secondary structure within the kafirin. MDPI 2023-11-09 /pmc/articles/PMC10670736/ /pubmed/38002135 http://dx.doi.org/10.3390/foods12224077 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yang, Yajing
Chen, Qiongling
Liu, Qingshan
Wang, Xiaowen
Bai, Wenbin
Chen, Zhenjia
Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
title Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
title_full Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
title_fullStr Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
title_full_unstemmed Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
title_short Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
title_sort effect of high-hydrostatic-pressure treatment on the physicochemical properties of kafirin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670736/
https://www.ncbi.nlm.nih.gov/pubmed/38002135
http://dx.doi.org/10.3390/foods12224077
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