Effects of high hydrostatic pressure and heat treatment on functional properties of buckwheat protein

Abstract

Abstract: As a new non thermal food processing technology, high hydrostatic pressure (HHP) has many advantages, such as less damage to the nutrition and sensory quality of food. In this paper, the effect of different processing methods on the functional properties of buckwheat protein (BWP) was studied by comparing with traditional heat treatment (HT). The results showed that with the increase of HHP treatment pressure, the carbonyl content and surface hydrophobicity index of BWP increased significantly (P<0.05), while the sulfhydryl content decreased significantly (P<0.05); its emulsification and foaming reached the maximum value (67.3% and 91.5%) at 500 MPa, which was 33%, 16.1% and 61.5%, 52.8% higher than that of the control group (without high hydrostatic pressure) and HT group, respectively. The results of FTIR showed that the content of α - helix and β - fold decreased, while the content of β - turn and irregular crimp increased. The correlation analysis shows that BWP has significant correlation among solubility, emulsification, foaming, carbonyl and Mercapto content, and the correlation coefficient is greater than 0.6. Among them, emulsification of BWP was positively correlated with foaming and hydrophobicity, and negatively correlated with sulfhydryl content. It can be seen that HHP treatment can change the functional properties of BWP, and provide theoretical and experimental basis for further study on the application of BWP in functional food.

Key words: high hydrostatic pressure, heat treatment, buckwheat protein, functional properties

CLC Number:

TS201.4

References

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