Dynamic high-pressure microjet combined with tyrosinase modify the complex system of pea protein and chlorogenic acid

Abstract

At present, the phenomenon of polyphenol substances represented by chlorogenic acid combined with pea protein to form food processing raw materials is increasingly common in the food processing industry. The purpose of this study is to modify pea protein (PP)/chlorogenic acid (CA) composite solution by DHPM and tyrosinase (Tyr) in order to further obtain better properties, so as to solve the problem of limited application of natural pea protein. And, the influences of Tyr and DHPM on the structure and functional properties of PP/CA complex under different treatment conditions, and the mechanism and effect of Tyr's influence in the PP/CA binary system were performed. The results showed that compared with PP/CA liquid phase without Tyr and DHPM treatment, for PP/CA treated with Tyr and DHPM, the color changed less, the cross-linking effect was the best, and the structure of the composite liquid was stable. DHPM decreased the emulsifying activity of protein, while Tyr significantly increased the emulsifying activity. The microstructure, secondary structure and tertiary structure of the modified protein were changed. The microstructure showed a relatively complete sheet, and the hydrogen bond interaction was enhanced. The content of sulfhydryl group was significantly reduced by 21.14%, and the content of disulfide bond was significantly increased by 13.40%. This study provides a thought for PP modification. Theoretically, it can be applied to the preparation of emulsions and the inclusion of functional substances. A theoretical basis for the development of high-value protein products.