【摘 要】
：
The effect of Ultra-High Pressure (UHP) treatment at 200-600Mpa on walnut protein was studied.A untreated walnut protein (UWP) and Ultra-High Pressure treated walnut protein (UHPWP) were compared with
【机 构】
：
College of Food Science and Nutritional Engineering,China Agricultural University Key Laboratory of
【出 处】
：
2009北京非热加工技术国际研讨会
论文部分内容阅读
The effect of Ultra-High Pressure (UHP) treatment at 200-600Mpa on walnut protein was studied.A untreated walnut protein (UWP) and Ultra-High Pressure treated walnut protein (UHPWP) were compared with soybean protein for functional,physicochemical and microstructure characteristics.UHP treatment resulted in gradual unfolding of protein structure,as evidenced by florescence strength,disulfide bond content and differential scanning calorimetric (DSC) measurement.Besides,as assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE),denaturation of walnut protein occurred as a consequence of UHP treatment.The emulsifying and foaming properties of walnut protein was significantly improved at pressure of 300Mpa,but decreased at pressures of 400-600Mpa,which were generally in accordance with the changes of the protein solubility.
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