Effect of High‐pressure Homogenization on the Functional Property of Peanut Protein

Abstract

The effect of high‐pressure homogenization (HPH) at 0.1 (control), 40 or 80 MPa on the denatured peanut protein were investigated. Solubility, emulsifying property, foaming property, differential scanning calorimetry (DSC) characteristic, water‐holding capacity (WHC) and scanning electron microscope (SEM) analysis of the peanut protein isolates (PPIs) from the peanut flour after various HPH treatments were analyzed. Increased solubility of the denatured peanut protein by HPH treatment depended on the pH value. In the range of pH 4−7, the HPH‐treated peanut protein exhibited a higher solubility than the non‐HPH‐treated protein, but the HPH treatment did not affect significantly the solubility in the range of pH 8−10. HPH treatment improved the emulsifying activity index (EAI) and foaming capacity (FC) but reduced the emulsifying stability index and foaming stability. In addition, HPH treatment markedly improved the WHC but slightly affected the DSC parameter. Based on the observation of SEM, many irregular fine crackles in the peanut protein after HPH treatment appeared, which showed that the treatment resulted in the change in the surface microstructure of the protein. These results indicated that the HPH treatment led to the modification of the microstructure of peanut protein and, thus, improved its functional properties such as EAI, FC and WHC. PRACTICAL APPLICATIONS Functional properties of plant and animal proteins are important in food processing and production formulation. Peanut exhibits an excellent potential as a source of plant proteins. Improvement of functional or nutritional properties of proteins can help produce some novel food products in food industry. The use of high‐pressure homogenization (HPH) is one of the most efficient means to improve the functional properties of plant proteins. The study exhibited that application of HPH treatment resulted in the changed the microstructure of peanut protein and, thus, improved its functional properties such as the emulsifying activity index, foam capacity and water‐holding capacity, which might be utilized in food industry.

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

“…HPH is widely applied in food industry. Characteristics of food materials were modified by (ultra) HPH technique, such as ice cream mixes (Innocente et al, 2009), tomato juices (Bot et al, 2017), soy milk (Cruz et al, 2007), milk (Zamora et al, 2007), soybean protein (Song et al, 2013;Liu & Kuo, 2016), myofibrillar protein (Chen et al, 2017) and peanut protein (Dong et al, 2011). When the processed fluid is forced through the very narrow high-pressure valve gap, particles can be ruptured by the mechanical associated forces inducing a significant reduction in size down to the micron/submicron range (Paquin, 1999;Floury et al, 2003Floury et al, , 2004Thiebaud et al, 2003;Cort es-Muñoz et al, 2009).…”

“…In recent years, food functional improvements induced by (ultra) HPH have attracted great interest. Characteristics of food materials were modified by (ultra) HPH technique, such as ice cream mixes (Innocente et al, 2009), tomato juices (Bot et al, 2017), soy milk (Cruz et al, 2007), milk (Zamora et al, 2007), soybean protein (Song et al, 2013;Liu & Kuo, 2016), myofibrillar protein (Chen et al, 2017) and peanut protein (Dong et al, 2011).…”

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

“…In general, using high pressure and temperature during homogenization was led to decrease protein solubility due to conformal changes of proteins resulted in protein aggregation and/or precipitation during homogenization process (Dhakal et al, 2014). However, Dong et al (2011) and Dhakal et al (2014) stated that there was a slight increase in protein solubility in peanut proteins up to 750 bar and in almond milk up to 1,500 bar, respectively. Lakshmanan, de Lamballerie, and Jung (2006) and Dhakal et al (2014) reported that the solubility of protein in soymilk and almond milk was decreased after heating treatments at 95 and 85 8C, respectively.…”

Structure and functionalities changes in high-pressure homogenized clam protein isolate

“…Cavitation, shear, turbulence, and temperature rise affect protein conformational structure, thereby modifying the functionalities (Dumay et al, ; Ye & Harte, ). It has been reported that HPH was performed to modify structural and functionalities of various proteins including dairy proteins (Ali et al, ; Iordache & Jelen, ; Lee, Lefèvre, Subirade, & Paquin, ; Ye & Harte, ), plant proteins (Dong et al, ; Liu & Kuo, ; Song, Zhou, Fu, Chen, & Wu, ; Sun, Dai, Liu, & Gao, ; Yang, Liu, Zeng, & Chen, ), meat proteins (Saricaoglu, Gul, Tural, & Turhan, ) and our previous findings in shellfish proteins (Yu, Cha et al, ; Yu, Wu, Cha, Qin, & Du, ; Yu, Wu, Cha, Zou et al, ). It has also been reported that HPH treatment has potential application for improving the functionality of muscle proteins in water to develop new meat‐based products in food industry (Chen, Xu, & Zhou, ; Chen, Zhou, Xu, Zhou, & Liu, ).…”