Combined effect of high pressure and temperature on selected properties of egg white proteins.

摘要

A study was conducted on the effect of pressure at different temperature (10, 25, and 60 degrees C) and pH (7.6 and 8.8) levels on selected properties of egg white solutions (turbidity, solubility, residual denaturation enthalpy, surface hydrophobicity, sulfhydryl content, susceptibility to enzymatic hydrolysis and trypsin inhibition activity). The pressure-induced changes in these properties were dependent on the pressure and temperature applied and the pH. The most pronounced changes were observed in the pressure range of 400-700 MPa. Pressure induced an increase in turbidity, surface hydrophobicity, exposed SH content and susceptibility to enzymatic hydrolysis, while it resulted in a decrease in protein solubility, total SH content, denaturation enthalpy and trypsin inhibitory activity.