Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red Pitaya (Hylocereus polyrhizus) peel pectic polysaccharides

2021 ◽  
pp. 107016
Author(s):  
Ruizhan Chen ◽  
Shujun Luo ◽  
Chaoxue Wang ◽  
Helong Bai ◽  
Juan Lu ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Pectic Polysaccharides ◽  
Ultra High Pressure ◽  
Enzyme Extraction ◽  
Hylocereus Polyrhizus

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

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

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

2011 ◽  
Vol 201-203 ◽  
pp. 1008-1014
Author(s):  
Hui Ping Liu ◽  
Yong Hua Wei ◽  
Yi Wen Xu
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Functional Properties ◽  
Food Processing ◽  
Nutritional Value ◽  
Treatment Time ◽  
New Technology ◽  
Applied Pressure ◽  
Amino Acid Residues ◽  
Ultra High Pressure

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.

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