Effects of different temperatures (20-60°C) on gel characteristics, rheology, and protein conformations of pork batters produced by high pressure prior to heating were studied. Cooking yield of batters produced by high pressure was significantly higher than that by heat-only; however, L* values were not significantly different. Highest yield, hardness, springiness, chewiness, and G' values were observed in batters made by high pressure at 20°C and 30°C. α-helix structure was significantly decreased, with significantly increased β-sheet, β-turn, and random coil structures at 20-40°C. Pork batter thermal gel quality can be improved using high pressure at 20°C and 30°C before heating at 80°C for 25 min.
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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.