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Open AccessArticle

High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates

School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
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Molecules 2018, 23(12), 3344; https://doi.org/10.3390/molecules23123344
Received: 14 November 2018 / Revised: 14 December 2018 / Accepted: 15 December 2018 / Published: 17 December 2018
The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH. View Full-Text
Keywords: functional properties; shellfish proteins; high-pressure homogenization; trypsin hydrolysis functional properties; shellfish proteins; high-pressure homogenization; trypsin hydrolysis
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Cha, Y.; Wu, F.; Zou, H.; Shi, X.; Zhao, Y.; Bao, J.; Du, M.; Yu, C. High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates. Molecules 2018, 23, 3344.

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