The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest

Abstract

AbstractDynamic high‐pressure microfluidization (DHPM) has been demonstrated as an effective method to increase the solubility of proteins in water‐insoluble fraction of edible bird's nests (EBNIP). Here, we further explored the effects of DHPM treatment on the physicochemical and digestive properties of EBNIP. The results showed that DHPM treatment led to the increases in fat absorption capacities, foaming properties, and emulsifying properties of EBNIP with decreased water‐holding capacity being observed. This might result from the mechanical force during DHPM treatment can unfold the protein molecular chain, destroy the hydrogen bonds and inter‐linkage between protein molecules. In addition, the EBNIP samples with DHPM treatment exhibited increased in vitro digestibility, the degree of hydrolysis and free sialic acid release in in vitro gastrointestinal digestion assay. In conclusion, DHPM could be applied as a novel and effective processing method to modify protein macromolecules in production of edible bird's nest (EBN)‐related food.