Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization

Characteristics of Quinoa Protein Isolate Treated by Pulsed Electric Field

“…Compared with N-QPI, the solubility increased by 79.76%, 118.12%, and 85.24% with PEF treatment at 7.5 kV/cm of 10, 30, and 50 pulses, respectively. The results above may be due to PEF treatment destroying the noncovalent bond (such as the hydrogen bonding and the hydrophobic interaction forces) of quinoa protein particles, resulting in smaller size, increased absolute potential, inhibiting protein aggregation, and increased solubility [ 39 ]. However, the alternating force generated by 50 pulses caused some quinoa proteins to form aggregates, which reduced their solubility.…”

“…Liu et al [ 28 ] observed a similar improvement in the EAI of Zanthoxylum seed protein modification by ultrasonication. Similarly, Zhao et al’s study showed that excessive intensity of high-pressure homogenization treatment reduced the EAI of quinoa proteins [ 39 ]. The trends of ESI resembled those of EAI; PEF treatment increased the ESI of QPI remarkably, and after the 7.5 kV/cm 30 pulses treatment it was 68.41% higher than that of N-QPI.…”

“…Research by Zhang et al on the characteristics of rice dreg protein isolate treated by high-pressure microfluidization showed it had a similar increase in ESI [ 24 ]. As the pulses increased (7.5 kV/cm 50 pulses), the alternating force increased the aggregation of QPI and decreased the solubility and the stability of the oil-water interfacial layers, and the ESI was 36.02% lower than that of N-QPI, which is analogous to the excessively treated QPI of high-pressure microfluidization [ 39 ]. The results above indicated that PEF treatment promoted the ability of QPI to adsorb at the oil-water interfacial layers and the stability to maintain emulsion, which significantly improved the EAI and ESI of QPI.…”

Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods

“…HPH is an emerging technology in the food industry with varied applications, including improving physicochemical properties, change in protein structure, increasing functional properties, microbial inactivation, emulsion formation, and product stabilization via inhibiting enzyme activity (Yong et al., 2021; Zhao et al., 2023). Generally, HPH operating pressure ranges from 50 to 500 MPa and changes depending on the instrument.…”

Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review

“…At present, the pressure field (static pressure field, dynamic pressure field), electrostatic field (low voltage electrostatic field, high voltage electrostatic field) and thermal field have gradually matured, they play indispensable roles in food production and food development. Zeng et al [38] showed that ultra-high pressure treatment of endogenous proteases slowed down the rate of protein degradation and prevented the deterioration of scallop texture, Zhao et al [39] found that HPH treatment exposed tryptophan residues and changed the tertiary structure of quinoa protein when exploring the effect of high pressure homogenization (HPH) on quinoa protein, and increased the β-sheet, reduced the α-helix and β-turn structure. Wang et al [40] treated myofibrillar proteins by pulsed electric field (PEF),the surface hydrophobicity of myofibrillar protein increased, and the total number of sulfhydryl groups decreased significantly, conducive to hydrophobic interaction and disulfide bond enhancement.…”