The Modifications in Physicochemical and Functional Properties of Proso Millet Starch after Ultra-High Pressure (UHP) Process

2018 ◽  
Vol 70 (5-6) ◽  
pp. 1700235 ◽  
Author(s):  
Wenhao Li ◽  
Jiaxing Gao ◽  
Ahmed S. M. Saleh ◽  
Xiaolin Tian ◽  
Peng Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Proso Millet ◽  
Ultra High Pressure ◽  
Physicochemical And Functional Properties

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

2014 ◽  
Vol 36 ◽  
pp. 123-129 ◽  
Author(s):  
Xuan-Hui He ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Guan-Li Zhao ◽  
Qiang Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties

Modifying the Physicochemical and Functional Properties of Water-soluble Protein from Mussels by High-pressure Homogenization Treatment

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Henan Zou ◽  
Ning Zhao ◽  
Xiaojie Shi ◽  
Shuang Sun ◽  
Cuiping Yu
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Soluble Protein ◽  
Protein Solubility ◽  
Water Soluble ◽  
Initial Structure ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Water Soluble Protein ◽  
Physicochemical And Functional Properties

AbstractThis study investigated the changes in physicochemical and functional properties of water-soluble protein from mussels (MWP) induced by high-pressure homogenization (HPH). The results indicated that HPH treatment unfolded or disrupted the initial structure of MWP, exposing free sulfhydryl groups and buried hydrophobic groups. As the homogenization pressure increased, the aggregation of MWP particles gradually decreased. Moreover, protein solubility and dispersion stability increased in aqueous solution. Foaming and emulsifying properties were also improved. HPH treatment has proven to be an effective technique for enhancing the functional properties of shellfish protein, and 120 MPa was the optimum homogenization pressure to modify MWP.

scholarly journals Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

2019 ◽  
Vol 57 (4) ◽  
pp. 1301-1309
Author(s):  
Chunyan Wang ◽  
Jianan Wang ◽  
Dongyang Zhu ◽  
Shengjie Hu ◽  
Zhuangli Kang ◽  
...  
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Ultra High Pressure
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