Paper Title:
The Effect of Ultra-High Pressure on the Functional Property and Conformation of Whey Protein Isolated
  Abstract

The whey protein has a highly nutritional value but poor functional properties. Ultra-high pressure (UHP) is a new technology for food processing. It dose not cause environmental pollution and could maintain food nutrition as much as possible. The effects of applied pressure and treatment time on functional properties and conformation changes of whey protein isolated (WPI) treated by UHP were studied in present paper. The results indicated that WPI treated by UHP showed reduced solubility, foaming and emulsifying property with the increasing of applied pressure and prolonging of treatment time. For WPI treated at 400MPa for 15min, the 1-anilinonaphthalene-8-sulphonate (ANS) studies showed the increasing fluorescence regions when the applied pressure increased. The most fluorescence regions were exposed to aqueous solution for WPI treated at 400MPa for 5min, and degree of exposure reduced when treatment time was prolonged. With the increasing of applied pressure and prolonging of treatment time, the amino acid residues having ultraviolet absorbance showed the same change as hydrophobic group.

  Info
Periodical
Advanced Materials Research (Volumes 201-203)
Edited by
Daoguo Yang, Tianlong Gu, Huaiying Zhou, Jianmin Zeng and Zhengyi Jiang
Pages
1008-1014
DOI
10.4028/www.scientific.net/AMR.201-203.1008
Citation
H. P. Liu, Y. H. Wei, Y. W. Xu, "The Effect of Ultra-High Pressure on the Functional Property and Conformation of Whey Protein Isolated", Advanced Materials Research, Vols. 201-203, pp. 1008-1014, 2011
Online since
February 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: M. Vázquez da Silva, Joao M.P. Delgado
Abstract:The physical and structural properties of cold-set whey protein isolate gels are largely influenced by the protein concentration and the...
1143
Authors: Zhen Hua Duan, Yan Lan Li, Ju Lan Wang
Chapter 7: Biochemical Industry
Abstract:A fresh fish swim bladder was used to extract protein with ultrasonic treatment technology. The coomassie brilliant blue G-250 was used to...
1413
Authors: Xiang Jin Fu, Yue Wu, Zhong Hai Li
Chapter 7: Food Chemistry
Abstract:The pH-shifting processes (include acid and alkali process) and conventional water-wash process was applied to recover protein from bony...
1285
Authors: Jing Wang, Hong Hua Xu, Yan Xu
Chapter 6: Biological Chemistry, Pharmaceutical, Medicine and Biomedical Engineering
Abstract:Compared with β-lactoglobulin or WPI, the complex compositions for whey protein concentrate (WPC) impacted the nano-fibrils formation, the...
1268