Affiliation:
1. College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu Direct, Jinzhong 030801, China
2. The Sorghum Research Institute, Shanxi Agricultural University, No. 238, Yunhua West Road, Yuci Direct, Jinzhong 030600, China
Abstract
The kafirin derived from Jin Nuo 3 sorghum underwent a high-hydrostatic-pressure (HHP) treatment of 100, 300, and 600 MPa for 10 min to investigate alterations in its physicochemical attributes. The findings exhibited a reduction in protein solubility, declining from 83% to 62%, consequent to the application of the HHP treatment. However, this treatment did not lead to subunit-specific aggregation. The absorption intensity of UV light diminished, and the peak fluorescence absorption wavelength exhibited a shift from 342 nm to 344 nm, indicating an increased polarity within the amino acid microenvironment. In an aqueous solution, the specific surface area expanded from 294.2 m2/kg to 304.5 m2/kg, while the average particle-size value in a 70% ethanol solution rose to 26.3 nm. Conversely, the zeta-potential value decreased from 3.4 mV to 1.3 mV, suggesting a propensity for aggregation in ethanol solutions. A notable rise in the intermolecular β-sheet content to 21.06% was observed, along with a shift in the peak denaturation temperature from 76.33 °C to 86.33 °C. Additionally, the content of disulfide bonds increased to 14.5 μmol/g. Collectively, the application of the HHP treatment not only enhanced the thermal stability but also induced a more ordered secondary structure within the kafirin.
Funder
China Agricultural Research System
Shanxi Agricultural University Doctoral Research Initiation Project
National Laboratory of Innovation of Germplasm Resources and Molecular Breeding of Mixed Grains
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science