| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405107 | LWT - Food Science and Technology | 2012 | 6 Pages |
Changes induced by high hydrostatic pressure (HHP) processing on the chemical and functional properties of seafood proteins and their interactions with selected food additives, such as potato starch (PS), dried egg whites (EW) and agar, were studied at pressures ranging from 200 to 550 MPa for 3, 5 and 10 min. Phosphate buffers were used to extract abalone muscle myofibrillar proteins. Protein changes was studied by UV-visible spectroscopy and functionality by their emulsifying capacity. The results show changes in peak heights and the appearance of new peaks at 327 nm in pressurised samples with additives; however, interactions between myofibrillar proteins and food additives did not take place, the same was observed by SDS-PAGE, regardless of the pressure treatment applied. In contrast, the emulsifying capacity increased in samples with agar and PS treated at 350-550 MPa. The highest emulsifying capacity was obtained in samples with 4 g PS/100 mL of protein dilution at 450 MPa for 5 min, while the emulsifying capacity decreased at 200 MPa using 10 g EW/100 mL of protein. No changes in protein bands were observed for all samples, suggesting that high pressure did not influence changes in the molecular weights of the proteins.
⺠HHP treatment did not have effect on the interaction of myofribrillar proteins with some additives.⺠Emulsifying capacity increased in treated samples by HHP.⺠SDS-PAGE results show that no interactions occur between myofibrillar proteins and additives for all treatment applied.
