Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2086370 | Innovative Food Science & Emerging Technologies | 2016 | 9 Pages |
Abstract
In the study, we used the method of high hydrostatic pressure (HHP) treatments, which can significantly improve the functional properties and reduce the antigenicity of GSP. After the HHP treatment, GSP can be transformed into proteins with small molecular weights ranging from 4 to 30Â kDa, the antigenicity of GSP can be reduced by more than 95%, and the heat stability and emulsifying properties of GSP can be markedly improved. Thus, this study is very helpful for designing the hypoallergenic and improved functional GSP, which could have a relevant practical application for their use as base ingredients of food.
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Authors
Hao Zhou, Chengzhang Wang, Jianzhong Ye, Hongxia Chen, Ran Tao, Fuliang Cao,