Volume 27 Issue 4
Mar 2015
Turn off MathJax
Article Contents
WANG Zhang-Cun, TIAN Wei-Huan, CUI Sheng-Wen, ZHAO Xue-Wei, ZHENG Jian-Qiang, LI Chang-Wen, YUAN Dao-Qiang. Effects of High Hydrostatic Pressure on the Solubility and Molecular Structure of Rice Protein[J]. Chinese Journal of High Pressure Physics, 2013, 27(4): 609-615. doi: 10.11858/gywlxb.2013.04.023
Citation: WANG Zhang-Cun, TIAN Wei-Huan, CUI Sheng-Wen, ZHAO Xue-Wei, ZHENG Jian-Qiang, LI Chang-Wen, YUAN Dao-Qiang. Effects of High Hydrostatic Pressure on the Solubility and Molecular Structure of Rice Protein[J]. Chinese Journal of High Pressure Physics, 2013, 27(4): 609-615. doi: 10.11858/gywlxb.2013.04.023

Effects of High Hydrostatic Pressure on the Solubility and Molecular Structure of Rice Protein

doi: 10.11858/gywlxb.2013.04.023
  • Received Date: 23 Oct 2011
  • Rev Recd Date: 08 May 2012
  • Issue Publish Date: 15 Aug 2013
  • The effects of high hydrostatic pressure (HHP) treatment at 100-500 MPa for 10-30 min on the solubility and molecular structure characteristics of thermal denatured rice protein dissolved in solvent A (water solution, pH 8.0) and solvent B (containing 6 mol/L urea and 1% mercaptoethanol, pH 8.0) were researched. The results showed that the solubility of rice protein in solvent B was notably improved after HHP treatment, especially at 100 MPa for 20 min, which was from 6.89% at 0.1 MPa up to 18.13%, while in solvent A, it was from 4.37% to 9.60% at the same pressure condition. SDS-PAGE analysis showed that the subunit composition of soluble protein treated under HHP in solvent A had few differences from that of untreated. The similar phenomena could be seen in insoluble protein. However in solvent B, the relative contents of the subunits in soluble changed obviously. The observation of SEM (Scanning Electron Microscope) showed that the surface structure and aggregation state of rice protein could be changed by HHP treatment.

     

  • loading
  • Boonchai B B, Chan B P, Douglas S C. Pressure effects on intra- and intermolecular interactions within proteins [J]. Biochim Biophys Acta, 2002, 1595(1/2): 235-249.
    Marchal S, Torrent J, Masson P, et al. The powerful high pressure tool for protein conformational studies [J]. Braz J Med Biol Res, 2005, 38(8): 1175-1183.
    Delgado A, Rauh C, Kowalczyk W, et al. Review of modelling and simulation of high pressure treatment of materials of biological origin [J]. Trends Food Sci Tech, 2008, 19(6): 329-336.
    Balny C. What lies in the future of high-pressure bioscience? [J]. Biochim Biophys Acta, 2006, 1764(3): 632-639.
    Yaldagard M, Mortazavi S A, Tabatabaie F. The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects [J]. Afr J Biotechnol, 2008, 7: 2739-2767.
    Lim S Y, Swanson B G, Clark S. High hydrostatic pressure modification of whey protein concentrate for improved functional properties [J]. J Dairy Sci, 2008, 91(4): 1299-1307.
    Molina E, Papadopoulou A, Ledward D A. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins [J]. Food Hydrocolloid, 2001, 15(3): 263-269.
    Kieffer R, Schurer F, Khler P, et al. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin [J]. J Cereal Sci, 2007, 45(3): 285-292.
    Li B S, Zeng Q X, Peng Z Y, et al. Changes of solubility and rheological property of the isolated soybean protein after high pressure treatment and its mechanism [J]. Chinese Journal of High Pressure Physics, 1999, 13(1): 22-29. (in Chinese)
    李汴生, 曾庆孝, 彭志英, 等. 高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理 [J]. 高压物理学报, 1999, 13(1): 22-29.
    Patel H A, Singh H, Anema S G, et al. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk [J]. J Agric Food Chem, 2006, 54(9): 3409-3420.
    Tang C He, Ma C Y. Effect of high pressure treatment on aggregation and structural properties of soy protein isolate [J]. LWT-Food Sci Tech, 2009, 42(2): 606-611.
    Lee S H, Carpenter J F, Chang B S, et al. Effects of solutes on solubilization and refolding of proteins from inclusion bodies with high hydrostatic pressure [J]. Protein Sci, 2006, 15(2): 304-313.
    Izquierdo F J, Alli I, Gomez R, et al. Effects of high pressure and microwave on pronase and -chymotrypsin hydrolysis of -lactoglobulin [J]. Food Chem, 2005, 92(2): 713-719.
    Zeece M, Huppertz T, Kelly A. Effect of high-pressure treatment on in-vitro digestibility of -lactoglobulin [J]. Innovat Food Sci Emerg Tech, 2008, 9(1): 62-69.
    van der Plancken I, Delattre M, Indrawati I, et al. Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment [J]. J Agric Food Chem, 2004, 52(18): 5621-5626.
    Quiros A, Chichon R, Recio I, et al. The use of high hydrostatic pressure to promote the proteolysis and release of bioactive peptides from ovalbumin [J]. Food Chem, 2007, 104(4): 1734-1739.
    Penas E, Prestamo G, Rosario G. High pressure and the enzymatic hydrolysis of soybean whey proteins [J]. Food Chem, 2004, 85(4): 641-648.
    Wang Z C, Dong J L, Zheng J Q, et al. Characteristics and structure of thermo-denatured rice proteins-Ⅱ. Characterization of rice protein fractions [J]. Journal of the Chinese Cereals and Oils Association, 2008, 23(4): 1-4. (in Chinese)
    王章存, 董吉林, 郑坚强, 等. 热变性米蛋白的性质与结构研究--Ⅱ米蛋白组分特征 [J]. 中国粮油学报, 2008, 23(4): 1-4.
    Wang Z C, Liu W D, Shen R L, et al. Mechanism of enzymetic hydrolysis of rice protein (Ⅱ): Change of protein components during hydrolysis [J]. Journal of the Chinese Cereals and Oils Association, 2007, 22(4): 5-8. (in Chinese)
    王章存, 刘卫东, 申瑞玲, 等. 大米蛋白的酶水解机制研究--Ⅱ酶水解过程中蛋白质的组分变化 [J]. 中国粮油学报, 2007, 22(4): 5-8.
    Beveridge T, Toma S J, Nakai S. Determination of SH- and SS-groups in some food proteins using Ellman's reagent [J]. J Food Sci, 1974, 39(1): 49-51.
    Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4 [J]. Nature, 1970, 227: 680-685.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views(6225) PDF downloads(353) Cited by()
    Proportional views
    Related
    

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return