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当前位置: 首页 > 文章 > Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein 国际农业与生物工程学报 2019,12 (1)
Position: Home > Articles > Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein International Journal of Agricultural and Biological Engineering 2019,12 (1)

Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein

作  者：
Chunyan Wang;Yuhui Ma;Benguo Liu;Zhuang‐Li Kang;Shujiang Geng;Jianan Wang;Lipeng Wei;Haile M
单  位：
1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. National R&D Center for Pork Processing Technology, Xinxiang 453003, Chin
关键词：
casein;dynamic ultra-high pressure homogenization;functional properties;secondary structure;hydrophobicity;non-thermal processing;FOAMING PROPERTIES;PROTEINS;STABILITY;BEHAVIO
摘  要：
Dynamic ultra-high pressure homogenization (UHPH) is a novel high-pressure processing technique. In this study, the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated. It was found that the functional properties of casein changed with dynamic UHPH treatment, and the treatment at 150 MPa could significantly improve casein aqueous solubility, foaming and emulsifying properties. These functional improvements could be attributed to its structural changes, since the dynamic UHPH treatment could change the secondary structure, promote the interchange reaction between the disulfide bond and the sulfhydryl group, and increase the surface hydrophobicity. The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins.

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