Dynamic High Pressure Micro-fluidization Effects on Structure and Physico-chemical Properties of Egg White Protein

摘要

The authors dealt with the effects of dynamic high pressure micro-fluidization(untreated and 20―160 MPa treated) on the structure and physico-chemical properties of egg white solutions[6%(mass fraction) or 61.2 mg protein/mL]. Micro-fluidization treatment resulted in a decrease in mean particle size,and little change in solubility. It was found that the residual denaturation enthalpy was decreased with the increase of pressure from 20 to 100 MPa and from 120 to 160 MPa,reaching into the maximum at 160 MPa. There was an increase of surface hydrophobicity with the maximum at 100 MPa observed. Simultaneously,micro-fluidization treatment also resulted in a decrease in the content of sulfhydryl groups.