Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates
Shirang Wang, Tengyu Wang, Yue Sun, Yingju Cui, Guoping Yu, Lianzhou Jiang
Foods
Abstract
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (<i>p</i> < 0.05) at 200 MPa. The content of free SH increased significantly (<i>p</i> < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
free sulfhydryl (SH) content increased significantly
“The content of free SH increased significantly (<i>p</i> < 0.05) at 100 MPa.”
high hydrostatic pressure (HHP) pretreatment improved structural and functional properties of rice bran protein hydrolysates (RBPH)
“Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (<i>p</i> < 0.05) at 200 MPa. The content o...”
solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI) increased significantly
“Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (<i>p</i> < 0.05) at 200 MPa.”