%0 Journal Article
%T Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts
%A Baiying Cao
%A Chunlei Liu
%A Jingsheng Liu
%A Li Fang
%A Weihong Min
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217726883
%X High hydrostatic pressure treatments could increase the protein solubility (200£¿MPa), water holding capacity (400£¿MPa), and oil holding capacity (400£¿MPa) of pine nuts protein fractions, respectively. The exposed sufhydryl content for albumin was highest at 100£¿MPa while for other fractions it was 400£¿MPa, contrary for total sufhydryl content¡ªgenerally it was at 100£¿MPa, except glutelin (400£¿MPa). Pine nuts protein fractions demonstrated the typical behavior of weak gels (G¡ä£¿>£¿G¡å). After the treatments of high hydrostatic pressure the specific surface area of pine nuts protein particle was increased upon pressure, and the surface of protein became rough which increased the particle size. The functional groups of protein were found to be unchanged, but the characteristic peaks of pine nuts protein moved to a low-band displacement and the value of peaks was amplified accordingly to the pressure. The high hydrostatic pressure treatments were found to improve the functional properties of pine nuts protein isolates by enhancing the heat-induced gel strength of pine nuts protein isolates which make proteins more stretchable. These results suggest that high hydrostatic pressure treatments can increase the functional properties and alter the rheological properties of pine nuts protein fractions which will broaden its applications in food industry
%K High hydrostatic pressure
%K protein functionality
%K pine nuts protein
%K scanning electron microscope
%K Fourier transform infrared spectroscopy
%U https://journals.sagepub.com/doi/full/10.1177/1082013217726883