Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate

Abstract

Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein isolate (OPI) to improve its functional properties and broaden its application in food processing. Results showed that the particle size of OPI was significantly reduced by 70.96%, and the absolute zeta potential increased by 33.51% at a DHPM pressure of 120 MPa. The major subunits of OPI were not degraded, but the secondary structures of OPI were altered with increasing α-helix, β-sheet, and β-turn structures and decreasing random coil after DHPM treatment. In addition, the significant increase in the surface hydrophobicity and free sulfhydryl content, as well as fluorescence quenching of OPI indicated the conformational expansion and rearrangement of OPI. Additionally, the changes in OPI structures affected its functional performance. DHPM treatment at 120 MPa significantly improved the solubility, water and oil holding properties, and emulsifying and foaming abilities of OPI. Therefore, DHPM treatment can improve the functional properties of OPI, which provides a new idea for expanding the application of OPI in food processing.