High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

LWT ◽  
2021 ◽  
pp. 112107
Author(s):  
Zhaofang Liu ◽  
Zixuan Guo ◽  
Di Wu ◽  
Xu Fei ◽  
Hesham R. Ei-Seedi ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Crassostrea Gigas ◽  
High Pressure Homogenization

scholarly journals Influence of high-pressure homogenization on functional properties of orange pulp

2015 ◽  
Vol 30 ◽  
pp. 51-60 ◽  
Author(s):  
Sandy Van Buggenhout ◽  
Joël Wallecan ◽  
Stefanie Christiaens ◽  
Stephane J.J. Debon ◽  
Christina Desmet ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Orange Pulp

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

2013 ◽  
Vol 36 (1) ◽  
pp. 63-69 ◽  
Author(s):  
Francesca Patrignani ◽  
Lucia Vannini ◽  
Sylvain L. Sado Kamdem ◽  
Isabel Hernando ◽  
Raquel Marco-Molés ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Liquid Whole Egg ◽  
Treatment Safety ◽  
Whole Egg

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 High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2998
Author(s):  
Davide Gottardi ◽  
Lorenzo Siroli ◽  
Giacomo Braschi ◽  
Samantha Rossi ◽  
Federico Ferioli ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Functional Properties ◽  
Biocontrol Agent ◽  
Fruit Juices ◽  
Combined Effect ◽  
High Pressure Homogenization ◽  
Carrot Juice ◽  
Combined Treatments ◽  
Β Carotene

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.

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