数字农科院2.0

Role of peach proteins in juice precipitation induced by high pressure CO2

文献类型： 外文期刊

作者： Zhao, Feng;Zhou, Linyan;Wang, Yongtao;Liao, Xiaojun;Zhou, Linyan

作者机构：

关键词： High pressure CO2;Peach protein;Precipitation formation;Structural analysis

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2016 年 209 卷

页码：

收录情况： SCI

摘要： To better understand the role of peach proteins in juice precipitation induced by high pressure CO2 (HPCD), proteins extracted from peach juice were subjected to HPCD and heat, and changes in particle size distribution (PSD) and structure were investigated. PSD analysis showed aggregations of proteins were both induced by HPCD and heat, but HPCD induced a stronger aggregation. The endotherm of HPCD- and heat-treated proteins moved to lower temperature, indicating that higher-order structures were altered after treatments. Furthermore, proteins related to HPCD- and heat-induced precipitation were analyzed by proteomics and bioinformatics. It was found that proteins with low content of alpha-helix and hydrogen bonds were more inclined to precipitate under HPCD, and HPCD precipitated proteins with more compact structures than heat, which might cause the stronger aggregation of proteins by HPCD. In conclusion, HPCD could induce the aggregation of peach proteins by destroying higher-order structures, which contributes to juice precipitation. (C) 2016 Elsevier Ltd. All rights reserved.

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