Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Chen, Xing; Xu, Xinglian

doi:10.1016/j.ifset.2015.11.012

Cited by 145 publications

(86 citation statements)

References 50 publications

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“…The zeta potential values of hazelnut milk significantly increased with increase in hazelnut concentration, homogenization pressure and temperature ( p < .01). This was consistent with previous reports, which showed that the zeta potentials of myofibrillar and soy protein suspensions were increased by HPH (Chen, Xu, & Zhou, ; Song, Zhou, Fu, Chen, & Wu, ). On the contrary, Bernat et al () reported that a slight decrease was observed during high‐pressure homogenization and thermal treatment due to denaturation of proteins and further aggregation processes, which caused the lower particle electrical charge.…”

Section: Resultssupporting

confidence: 93%

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Gül¹,

Atalar

Sarıcaoğlu

et al. 2018

J Food Process Preserv

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The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of homogenization pressure was greatest on properties of hazelnut milk followed by hazelnut cake concentration and homogenization temperature within the experimental domain. The optimized experimental conditions for the homogenization of hazelnut milk were 1,140 bar for homogenization pressure, 38.1 °C for homogenization temperature, and 12.97% for hazelnut cake concentration. Under optimized conditions, homogenization process was validated by comparing the quality attributes of optimized hazelnut milk with the predicted values, which were between −10.06 and 11.11% of relative error indicated good accordance. Physical and structural properties of samples produced using optimum conditions were slightly affected by heat treatments. Practical applications Hazelnut is an important nutritional source; it is reasonably expensive for production of hazelnut milk. Moreover, hazelnut cake is a by‐product from hazelnut oil production and should not be directly used for human consumption because it may contain some residual chemical solvent from hazelnut oil extraction process. However, the cake from the cold press, also a by‐product, of hazelnut oil production does not contain any chemical residue and can be used for hazelnut beverage. Moreover, high pressure homogenization is generally using for eliminating sedimentation of solids and creaming problems. Therefore, we have established the optimum homogenization conditions for processing hazelnut milk using response surface methodology.

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Section: Resultssupporting

confidence: 93%

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Gül¹,

Atalar

Sarıcaoğlu

et al. 2018

J Food Process Preserv

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show abstract

“…5. Small particle size of protein in aqueous solution can increase the ability of water-protein interactions because of the increased molecular surface area (Shilpashree et al, 2015b;Chen et al, 2016). The higher solubility was probably due to smaller particle size and better dispersion or hydration (Bader et al, 2011).…”

Section: Effects Of Hph Treatment On Functional Properties Of Mpimentioning

confidence: 99%

Effects of high‐pressure homogenisation on structural and functional properties of mussel (Mytilus edulis) protein isolate

Cha

et al. 2017

Int J of Food Sci Tech

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Summary In this study, the effects of high‐pressure homogenisation (HPH) treatment on structural and functional properties of mussel protein isolate (MPI) were investigated. HPH treatment did not modify the protein profiles of MPI, but caused changes in secondary, tertiary and quaternary structure. HPH treatment improved functional properties of MPI such as solubility, foaming ability, emulsifying activity and stability. This preliminary study demonstrated the potential of HPH technology to process MPI due to improving its functional properties.

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“…During the comminution process, ultrastructure of fish muscle is disrupted by salting along with mechanical forces, resulting in the enhanced hydration of myofibrillar proteins . As is well known, homogenization possesses the ability to disrupt the ultrastructure of muscle fiber and disperse the myofibrillar proteins in solution by the mean of shearing mainly, and thus is widely applied for assisting the extraction of intracellular myofibrillar proteins from muscles of various resources . Furthermore, it has been reported that shearing induced structural changes of proteins, like wheat protein, pea protein and chicken breast myofibrillar proteins .…”

Section: Introductionmentioning

confidence: 99%

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

Liu

Shi

et al. 2019

J Sci Food Agric

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BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry

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Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Cited by 145 publications

References 50 publications

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Effects of high‐pressure homogenisation on structural and functional properties of mussel (Mytilus edulis) protein isolate

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

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