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High static pressure significantly improves the antioxidant capacity of potato glycoprotein |
Study on Structural Modification and Antioxidant Activity of Potato Patatin Protein Induced by High Static Pressure Image courtesy of Chinese Academy of Agricultural Sciences
Study on Structural Modification and Antioxidant Activity of Potato Patatin Protein Induced by High Static Pressure Image courtesy of Chinese Academy of Agricultural Sciences Study on Structural Modification and Antioxidant Activity of Potato Patatin Protein Induced by High Static Pressure Image courtesy of Chinese Academy of Agricultural Sciences Research by the Innovation Team of Potato Processing and Quality Control of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences found that high static pressure treatment can change the structure of potato Patatin protein and improve its antioxidant capacity
.
Related papers were published in Molecules
.
Molecules
China is the world's largest potato producer, and its output accounts for about 1/3 of the world's total output
.
Potato proteins are mainly divided into three categories: Patatin (30%-40%), protease inhibitors (40%-50%), kinases related to starch synthesis and other proteins (10%-15%)
.
Researcher Mu Taihua, the corresponding author of the paper, introduced that high static pressure, as a non-thermal food processing technology, is expected to be applied to the research and development of new foods with good functional properties and health benefits
.
High static pressure can cause the protein molecular chain to stretch, thereby changing the structure and properties of the protein
.
The team found that after 250-550MPa high static pressure treatment, the molecular weight> 130kDa bands in potato Patatin protein increased significantly, indicating that high static pressure can cause Patatin to agglomerate
.
After high static pressure treatment, the galactose content in Patatin protein increased significantly, while the glucose content decreased significantly
.
MPa), the surface hydrophobicity and free sulfhydryl content of Patatin protein increased significantly
This result will deepen the basic theoretical understanding that high static pressure changes the structure and properties of protein, and provide a theoretical basis for promoting the application of potato Patatin protein in functional foods
Related paper information: https://doi.
https://doi.
org/10.
3390/molecules22030438