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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10670736 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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