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Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

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Abstract

The structural modification and gelation properties of sweet potato protein (SPP) affected by sulfur-containing amino acids (L-cysteine or L-cystine) and high hydrostatic pressure (HHP) were investigated. Additives altered the denaturation temperature and reduced the denaturation enthalpy of SPP. Higher α-helical contents were observed in untreated or HHP-treated SPP with L-cysteine or L-cystine, while β-sheet and random coil structure unit were decreased. FTIR spectra showed a weak absorbance in HHP-treated SPP with L-cysteine and L-cystine. Storage modulus (G′) of untreated or HHP-treated SPP was enhanced by L-cysteine and L-cystine. Textural properties of SPP gels were improved by sulfur-containing amino acids and HHP, especially for L-cysteine. Decrease in T2b relaxation time and increase in A21 proportion peak area by low-field NMR suggested that water bound more closely to SPP molecules in the presence of L-cysteine and L-cystine, and more immobilized water fraction was trapped in SPP gel matrix.

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Abbreviations

SPP:

Sweet potato protein

HHP:

High hydrostatic pressure

CD:

Circular dichroism

FTIR :

Fourier transform infrared

DSC:

Differential scanning calorimetry

G′ :

Storage modulus

NMR:

Nuclear magnetic resonance relaxation

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Funding

The authors received the earmarked fund from China Agriculture Research System (CARS-10-B21) and National Key R & D Program of China (2016YFE0133600).

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District P.O. Box 5109, Beijing, 100193, People’s Republic of China

    Zhong-Kai Zhao, Tai-Hua Mu & Miao Zhang

  2. Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium

    Zhong-Kai Zhao & Aurore Richel

Authors
  1. Zhong-Kai Zhao
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  2. Tai-Hua Mu
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  3. Miao Zhang
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  4. Aurore Richel
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Correspondence to Tai-Hua Mu or Aurore Richel.

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Zhao, ZK., Mu, TH., Zhang, M. et al. Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein. Food Bioprocess Technol 12, 1863–1873 (2019). https://doi.org/10.1007/s11947-019-02343-6

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  • DOI: https://doi.org/10.1007/s11947-019-02343-6

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