Effects of High Hydrostatic Pressure on the Solubilities and Structures of Alaska Pollock Protein
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摘要
Alaska pollock is an important protein source which is extensively used in the food industry. Pollock protein isolates(PPI) with significantly enriched protein contents could be prepared using isoelectric solubilization/precipitation(ISP) processing; however, the functional properties of this process is limited by the large amount of water-insoluble proteins. In this study, we investigated the influence of high hydrostatic pressure(HHP) treatment on the solubility and structural changes of PPI. PPI obtained using ISP is treated with hydrostatic pressures of 200, 300, 400, and 500 MPa for up to 15 min, and the HHP-treated samples were observed to exhibit significantly improved solubilities. Further biochemical assays reveal that the continuous HHP treatments reduce the contents of free sulfhydryl groups and promote the formation of macromolecules with better water solubilities, which may induce the solubility improvements of the HHP-treated PPI. Our results indicate that HHP can be utilized to effectively prepare highly water-soluble Alaska pollock protein in food processing.
Alaska pollock is an important protein source which is extensively used in the food industry. Pollock protein isolates(PPI) with significantly enriched protein contents could be prepared using isoelectric solubilization/precipitation(ISP) processing; however, the functional properties of this process is limited by the large amount of water-insoluble proteins. In this study, we investigated the influence of high hydrostatic pressure(HHP) treatment on the solubility and structural changes of PPI. PPI obtained using ISP is treated with hydrostatic pressures of 200, 300, 400, and 500 MPa for up to 15 min, and the HHP-treated samples were observed to exhibit significantly improved solubilities. Further biochemical assays reveal that the continuous HHP treatments reduce the contents of free sulfhydryl groups and promote the formation of macromolecules with better water solubilities, which may induce the solubility improvements of the HHP-treated PPI. Our results indicate that HHP can be utilized to effectively prepare highly water-soluble Alaska pollock protein in food processing.
Alaska pollock is an important protein source which is extensively used in the food industry. Pollock protein isolates(PPI) with significantly enriched protein contents could be prepared using isoelectric solubilization/precipitation(ISP) processing; however, the functional properties of this process is limited by the large amount of water-insoluble proteins. In this study, we investigated the influence of high hydrostatic pressure(HHP) treatment on the solubility and structural changes of PPI. PPI obtained using ISP is treated with hydrostatic pressures of 200, 300, 400, and 500 MPa for up to 15 min, and the HHP-treated samples were observed to exhibit significantly improved solubilities. Further biochemical assays reveal that the continuous HHP treatments reduce the contents of free sulfhydryl groups and promote the formation of macromolecules with better water solubilities, which may induce the solubility improvements of the HHP-treated PPI. Our results indicate that HHP can be utilized to effectively prepare highly water-soluble Alaska pollock protein in food processing.
引文
Anon,M.C.,de Lamballerie,M.,and Speroni,F.,2012.Effect of high pressure on solubility and aggregability of calciumadded soybean proteins.Innovative Food Science&Emerging Technologies,16:155-162.
Barth,A.,2007.Infrared spectroscopy of proteins.Biochimica et Biophysica Acta(BBA)-Bioenergetics,1767:1073-1101.
Chen,Y.C.,and Jaczynski,J.,2007.Protein recovery from rainbow trout(Oncorhynchus mykiss)processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.Journal of Agricultural and Food Chemistry,55:9079-9088.
dos Santos,S.D.,Martins,V.G.,Salas-Mellado,M.,and Prentice,C.,2011.Evaluation of functional properties in protein hydrolysates from bluewing searobin(Prionotus punctatus)obtained with different microbial enzymes.Food Bioprocess Technology,4:1399-1406.
Forbes,W.F.,and Hamlin,C.R.,1969.Determination of-SHand-SS-groups in proteins.II.The age-dependence of-SHand-SS-contents in the soluble protein fractions of the eye lens.Experimental Gerontology,4:151-158.
Hou,H.,Fan,Y.,Li,B.,Xue,C.,Yu,G.,Zhang,Z.,and Zhao,X.,2012.Purification and identification of immunomodulating peptides from enzymatic hydrolysates of Alaska pollock frame.Food Chemistry,134:821-828.
Hou,H.,Li,B.F.,Zhao,X.,Zhang,Z.H.,and Li,P.L.,2011.Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness.Lwt-Food Science Technology,44:421-428.
Kang,E.J.,Hunt,A.L.,and Park,J.W.,2008.Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.Journal of Food Science,73:C347-355.
Kunnath,S.,Panda,S.K.,Jaganath,B.,and Gudipati,V.,2015.Effect of high pressure processing on textural and microbiological quality of pink perch(Nemipterus japonicus)sausage during chilled storage.High Pressure Research,35:419-429.
Liu,C.Y.,Tao,S.,Liu,R.,Chen,F.S.,and Xue,W.T.,2012.Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?High Pressure Research,32:551-556.
Manassero,C.A.,Vaudagna,S.R.,Sancho,A.M.,Anon,M.C.,and Speroni,F.,2016.Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk.Innovative Food Science&Emerging Technologies,35:86-95.
Marcos,B.,Kerry,J.P.,and Mullen,A.M.,2010.High pressure induced changes on sarcoplasmic protein fraction and quality indicators.Meat Science,85:115-120.
Natarajan,S.,Xu,C.,Caperna,T.J.,and Garrett,W.M.,2005.ComParison of protein solubilization methods suitable for proteomic analysis of soybean seed proteins.Analytical Biochemistry,342:214-220.
Pacheco-Aguilar,R.,Mazorra-Manzano,M.A.,and RamirezSuarez,J.C.,2008.Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus)muscle produced by a commercial protease.Food Chemistry,109:782-789.
Pikal,M.J.,Rigsbee,D.,and Roy,M.L.,2008.Solid state stability of proteins III:Calorimetric(DSC)and spectroscopic(FTIR)characterization of thermal denaturation in freeze dried human growth hormone(hGH).Journal of Pharmaceutical Sciences,97:5122-5131.
Speroni,F.,Jung,S.,and de Lamballerie,M.,2010,Effects of calcium and pressure treatment on thermal gelation of soybean protein.Journal of Food Science,75:E30-38.
Sun,L.,Chang,W.,Ma,Q.,and Zhuang,Y.,2016.Purification of antioxidant peptides by high resolution mass spectrometry from simulated gastrointestinal digestion hydrolysates of Alaska pollock(Theragra chalcogramma)skin collagen.Marine Drugs,14:186.
Tabilo-Munizaga,G.,Gordon,T.A.,Villalobos-Carvajal,R.,Moreno-Osorio,L.,Salazar,F.N.,Pérez-Won,M.,and Acu?a,S.,2014.Effects of high hydrostatic pressure(HHP)on the protein structure and thermal stability of Sauvignon blanc wine.Food Chemistry,155:214-220.
Taskaya,L.,Chen,Y.C.,Beamer,S.,Tou,J.C.,and Jaczynski,J.,2009.Compositional characteristics of materials recovered from whole gutted silver carp(Hypophthalmichthys molitrix)using isoelectric solubilization/precipitation.Journal of Agricultural and Food Chemistry,57:4259-4266.
Uzma,F.,Swati,S.,and Purnananda,G.,2010.Structures of differently aggregated and precipitated forms of B crystallin:An FTIR spectroscopic and EM study.Protein&Peptide Letters,17:1155-1162.
Yang,Z.H.,Miyahara,H.,Takeo,J.,Hatanaka,A.,and Katayama,M.,2011.Pollock oil supplementation modulates hyperlipidemia and ameliorates hepatic steatosis in mice fed a high-fat diet.Lipids in Health and Disease,10:189.
Yin,T.,and Park,J.W.,2014.Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.Food Chemistry,150:463-468.
Zhang,L.L.,Xue,Y.,Xu,J.,Li,Z.J.,and Xue,C.H.,2013.Effects of high-temperature treatment(≥100℃)on Alaska pollock(Theragra chalcogramma)surimi gels.Jour-nal of Food Engineering,115:115-120.
Zhang,Y.,Zhang,J.,Sheng,W.,Wang,S.,and Fu,T.J.,2016.Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins.Food Chemistry,199:856-861.
Barth,A.,2007.Infrared spectroscopy of proteins.Biochimica et Biophysica Acta(BBA)-Bioenergetics,1767:1073-1101.
Chen,Y.C.,and Jaczynski,J.,2007.Protein recovery from rainbow trout(Oncorhynchus mykiss)processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.Journal of Agricultural and Food Chemistry,55:9079-9088.
dos Santos,S.D.,Martins,V.G.,Salas-Mellado,M.,and Prentice,C.,2011.Evaluation of functional properties in protein hydrolysates from bluewing searobin(Prionotus punctatus)obtained with different microbial enzymes.Food Bioprocess Technology,4:1399-1406.
Forbes,W.F.,and Hamlin,C.R.,1969.Determination of-SHand-SS-groups in proteins.II.The age-dependence of-SHand-SS-contents in the soluble protein fractions of the eye lens.Experimental Gerontology,4:151-158.
Hou,H.,Fan,Y.,Li,B.,Xue,C.,Yu,G.,Zhang,Z.,and Zhao,X.,2012.Purification and identification of immunomodulating peptides from enzymatic hydrolysates of Alaska pollock frame.Food Chemistry,134:821-828.
Hou,H.,Li,B.F.,Zhao,X.,Zhang,Z.H.,and Li,P.L.,2011.Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness.Lwt-Food Science Technology,44:421-428.
Kang,E.J.,Hunt,A.L.,and Park,J.W.,2008.Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles.Journal of Food Science,73:C347-355.
Kunnath,S.,Panda,S.K.,Jaganath,B.,and Gudipati,V.,2015.Effect of high pressure processing on textural and microbiological quality of pink perch(Nemipterus japonicus)sausage during chilled storage.High Pressure Research,35:419-429.
Liu,C.Y.,Tao,S.,Liu,R.,Chen,F.S.,and Xue,W.T.,2012.Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?High Pressure Research,32:551-556.
Manassero,C.A.,Vaudagna,S.R.,Sancho,A.M.,Anon,M.C.,and Speroni,F.,2016.Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk.Innovative Food Science&Emerging Technologies,35:86-95.
Marcos,B.,Kerry,J.P.,and Mullen,A.M.,2010.High pressure induced changes on sarcoplasmic protein fraction and quality indicators.Meat Science,85:115-120.
Natarajan,S.,Xu,C.,Caperna,T.J.,and Garrett,W.M.,2005.ComParison of protein solubilization methods suitable for proteomic analysis of soybean seed proteins.Analytical Biochemistry,342:214-220.
Pacheco-Aguilar,R.,Mazorra-Manzano,M.A.,and RamirezSuarez,J.C.,2008.Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus)muscle produced by a commercial protease.Food Chemistry,109:782-789.
Pikal,M.J.,Rigsbee,D.,and Roy,M.L.,2008.Solid state stability of proteins III:Calorimetric(DSC)and spectroscopic(FTIR)characterization of thermal denaturation in freeze dried human growth hormone(hGH).Journal of Pharmaceutical Sciences,97:5122-5131.
Speroni,F.,Jung,S.,and de Lamballerie,M.,2010,Effects of calcium and pressure treatment on thermal gelation of soybean protein.Journal of Food Science,75:E30-38.
Sun,L.,Chang,W.,Ma,Q.,and Zhuang,Y.,2016.Purification of antioxidant peptides by high resolution mass spectrometry from simulated gastrointestinal digestion hydrolysates of Alaska pollock(Theragra chalcogramma)skin collagen.Marine Drugs,14:186.
Tabilo-Munizaga,G.,Gordon,T.A.,Villalobos-Carvajal,R.,Moreno-Osorio,L.,Salazar,F.N.,Pérez-Won,M.,and Acu?a,S.,2014.Effects of high hydrostatic pressure(HHP)on the protein structure and thermal stability of Sauvignon blanc wine.Food Chemistry,155:214-220.
Taskaya,L.,Chen,Y.C.,Beamer,S.,Tou,J.C.,and Jaczynski,J.,2009.Compositional characteristics of materials recovered from whole gutted silver carp(Hypophthalmichthys molitrix)using isoelectric solubilization/precipitation.Journal of Agricultural and Food Chemistry,57:4259-4266.
Uzma,F.,Swati,S.,and Purnananda,G.,2010.Structures of differently aggregated and precipitated forms of B crystallin:An FTIR spectroscopic and EM study.Protein&Peptide Letters,17:1155-1162.
Yang,Z.H.,Miyahara,H.,Takeo,J.,Hatanaka,A.,and Katayama,M.,2011.Pollock oil supplementation modulates hyperlipidemia and ameliorates hepatic steatosis in mice fed a high-fat diet.Lipids in Health and Disease,10:189.
Yin,T.,and Park,J.W.,2014.Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.Food Chemistry,150:463-468.
Zhang,L.L.,Xue,Y.,Xu,J.,Li,Z.J.,and Xue,C.H.,2013.Effects of high-temperature treatment(≥100℃)on Alaska pollock(Theragra chalcogramma)surimi gels.Jour-nal of Food Engineering,115:115-120.
Zhang,Y.,Zhang,J.,Sheng,W.,Wang,S.,and Fu,T.J.,2016.Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins.Food Chemistry,199:856-861.