High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate

“…Intrinsic uorescence spectroscopy (IFES) is generally applied to detect folding state of protein (Liu et al 2021). As shown in Fig.…”

“…Protein molecular crosslinking was destroyed under the treatment of UHP, and the protein underwent micro-variation (Liu et al 2011). The irregular pores were formed on the surface of the lamellar structure, which might be ascribed to the rapid evaporation of moisture (Liu et al 2021).…”

“…The methods to modify protein structure mainly include physical, chemical, enzymatic methods as well as biological engineering method (Tsumura et al 2005). The physical treatment is convenient, simple, and environment-friendly, and thus it is more suitable for food industry (Liu et al 2021). Ultra-high hydrostatic pressure (UHP) and high-pressure homogenization (HPH) are two common non-thermal physical modi cation methods.…”

“…HPH treatment is a dynamic high pressure processing technology, and it is widely applied in microbial inactivation, submicron emulsion processing, and protein engineering (Saricaoglu et al 2018). Under HPH treatment, the tertiary structure of protein will be changed (Liu et al 2021), and the particle size of protein molecules is signi cantly reduced to the micron/submicron range due to the mechanical forces (shear, cavitation, turbulence, surface static electricity) (Chen et al 2016), thus leading to more hydrophobic groups and cleavage sites are exposed to protease (Zou et al 2020). In summary, the previous studies mainly focus on the effect of individual physical treatment on the functional properties of protein, whereas combined treatments will probably make full use of the advantages of individual techniques to improve the hydrolysis e ciency and nal quality of enzymatic hydrolysates.…”

The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis)

“…The proteins from different parts of the oyster (visceral mass, mantle, gill, and adductor) had different abilities to bind metals such as Cd, Zn, and Cu, indicating that metal-binding ability correlates with the protein type [ 9 , 10 , 11 , 12 ]. Oyster proteins (e.g., WSP, SSP, ASP and ALSP) have different physicochemical, functional, and structural properties, and are suitable for different processing methods [ 7 , 8 , 13 , 14 , 15 , 16 , 17 ].…”