Effects Of Ultra-high Pressure Treatment Research Articles

Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure

In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and compared. At the same time, sensory indicators were evaluated to verify the effect of ultra-high pressure treatment on the quality of scallop adductor muscles. The results indicated that the mass fraction of the α-helix was decreased by 13.70% and the mass fraction of β–folding was 2.72 times higher in the adductor muscle of scallops compared to the fresh adducts without ultra-high pressure treatment, maintained for 180 s at an ultra-high pressure of 200 MPa. At the same time, the value of I850/I830 of protein tyrosine residues was 1.094, which weakened the water retention ability of the protein, the elasticity of the scallop adduct was reduced from the original 7.16 N to 6.17 N, the cohesion was reduced by 3.76%, and the hardness was increased by 17.45%. This improved the cooking quality of scallops, which was consistent with the sensory evaluation results. Therefore, under ultra-high pressure treatment, changes in the protein structure of the adductor muscle of scallops had a certain impact on their texture, which was able to provide support for in-depth research on the mechanism of ultra-high pressure action.

Ultrahigh pressure field: A friendly pathway for regulating the cellular adhesion and migration capacity of collagen

Customized control of the biological response between the material matrix and cells is a crucial aspect in the development of the next generation of collagen materials. This study aims to investigate the effects of ultrahigh pressure treatment on the interaction between collagen and cells by subjecting bovine tendon collagen to different intensities of ultrahigh pressure field. The results indicate that ultrahigh pressure treatment alters the spatial folding of collagen, causing distortion of its triple helical conformation and exposing more free amino groups and hydrophobic regions. As a result, collagen's cell adhesion capability and ability to promote cell migration are significantly enhanced. Optimal cell adhesion and migration capabilities are observed in collagen samples treated at 500 MPa for 15 min. However, further increasing the intensity of the ultrahigh pressure treatment leads to severe damage to the triple-helical structure of collagen, along with re-aggregation of free amino groups and hydrophobic moieties, thereby reducing collagen's cell adhesion capability and ability to promote cell migration. Therefore, ultrahigh pressure treatment offers a promising method to effectively regulate collagen-cell adhesion and promote cell migration without the need for external components. This provides a potential means for the customized enhancement of collagen-based material interfaces.

Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins

Peach is a common plant-derived allergenic food and ultrahigh-pressure treatment is often used in peach products. In our study, an in-depth analysis of the structural and allergenicity changes of peach allergenic proteins after UHP treatment was performed by spectroscopy, mass spectrometry combined with serology and cytology. The results indicated that UHP treatment could reduce the content of peach soluble proteins and cause changes in secondary and tertiary structures. In addition, more hydrophobic residues were exposed and proteins tended to polymerize after UHP-treatment. The results of immunological assays showed that UHP treatment could reduce the IgE binding capacity of peach proteins and affect the ability of basophil degranulation, the upregulation of some cytokines may contribute to the reduction of peach protein allergenicity. Notably, UHP treatment may lead to the masking of some digestion sites in Pru p 3 epitopes, thus impeding human digestion and increasing the potential risk of allergenicity.

Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed. The results showed that ultra-high treatment changed monosaccharide composition, increased total dietary fiber and soluble dietary fiber from pomelo fruitlets, especially at 400 MPa where soluble dietary fiber was greatly increased from 32.49% ± 0.23% to 41.92% ± 0.32% as compared to native one (p < 0.05). Besides, ultra-high pressure treatment enhanced water- and oil-holding capacity, as well as swelling capacity of dietary fiber, which were related to its more porous structure and hydrophobic groups. Crystallinity and thermal stability of ultra-high pressure modified dietary fibers increased. Moreover, ultra-high pressure modified dietary fibers possessed stronger bile acid binding and pancreatic lipase inhibition capacities, suggesting its better potential in vitro hypolipidemic activity. Our findings suggested that ultra-high pressure treatment is a promising method to obtain dietary fiber with excellent functional properties, and can provide a basis for the high-value utilization of pomelo fruitlets as functional food with blood-lipid regulation.

Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree

Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree

Effects of ultra-high pressure treatment on structure and bioactivity of polysaccharides from large leaf yellow tea

In this study, the changes of structure and bioactivity of polysaccharides from large leaf yellow tea (LYTP) were investigated under ultra-high pressure (UHP). Native yellow tea polysaccharide were treatmented with ultra-high pressure (200, 400 and 600 MPa) for 5 min to yield yellow tea polysaccharide including 200 MPa-LYTP, 400 MPa-LYTP and 600 MPa-LYTP. It was found that the monosaccharide composition of LYTP changed significantly after the ultra-high pressure treatment. The molecular weight (Mw) of 200 MPa-LYTP (from 563.6 to 11.7 kDa), 400 MPa-LYTP (from 372.2 to 11.8 kDa) and 600 MPa-LYTP (from 344 to 11.6 kDa) sharply decreased upon ultra-high pressure treatment compared with LYTP (771.5 kDa), coincidentally particle size was also significantly reduced for 200 MPa-LYTP (23.2 %), 400 MPa-LYTP (40.2 %) and 600 MPa-LYTP (25.9 %). The results of the scanning electron microscope showed that ultra-high pressure also changed the surface and spatial morphology of LYTP. LYTP after ultra-high pressure treatment (UHP-LYTP) could further ameliorate alcohol-induced liver injury in mice. In addition, UHP treatment can more efficiently remove protein than the Sevages method. With the gradual removal of protein, its hepatoprotective effect increased. These findings demonstrated that UHP treatment could change the primary structure and spatial structure of LYTP, increase the content of acidic polysaccharides, and improve its bioactivity.

Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306

The present study investigated the influence of ultra-high pressure (UHP) treatment on angiotensin-converting enzyme inhibitory (ACEI) activity and quality of milk fermented with Lactobacillus delbrueckii QS306 after storage. By varying treatment pressure, duration of pressure treatment, and duration of fermentation, optimal process parameters for the UHP treatment of milk fermented with QS306 to enhance ACEI activity were found to be 400 MPa, 10 min, and 48 h, respectively. The degree of ACE inhibition of the fermented milk was 91.63 ± 0.02%. After UHP treatment, ACEI activity, apparent viscosity, concentrations of polypeptides and volatile aromatic substances, umami, and richness had increased significantly, bitterness and astringency were significantly reduced, and antioxidant properties were maintained. In addition, UHP fermented milk maintained a high level of ACEI activity and good quality during storage. Thus, the data represent a valuable reference for improving the storage quality of fermented milk and research for the future development of dairy products with high ACEI activity.

Effect of Ultra-High Pressure Treatment on the Quality of Low-Salt Emulsified Beef Sausage

Effect of Ultra-High Pressure Treatment on the Quality of Low-Salt Emulsified Beef Sausage

Effect of ultra-high pressure treatment on the characteristics of a tea polysaccharide conjugate aqueous solution

Previous studies have shown that ultra-high pressure (UHP) processing technology to extract, prepare, and sterilize tea beverages (tea infusion) significantly increases the extraction rate of tea polyphenols (catechins), free amino acids, caffeine, and other small molecules in green tea, besides sterilizing and inactivating residual oxidases, such as polyphenol oxidase and peroxidase. UHP avoids the deterioration of color and aroma, as high-quality green tea infusions were obtained with nutritional value and flavor quality close to the original tea. However, the effect of UHP on polysaccharides in green tea infusions is unclear. The water-extracted tea polysaccharide conjugates (TPC-W) and alkali-extracted tea polysaccharide conjugates (TPC-A) from low-grade green tea were subjected to a UHP treatment of 100, 300, and 500 MPa for 5, 12, and 25 min. The circular dichroism (CD) spectra results showed that UHP transformed the secondary structure of the TPC-W and TPC-A from compact and ordered α-helices and β-sheets to disordered β-turns and random coils; one component of TPC-A was dissociated into two components. The absolute values of the zeta potential of TPC-W treated with 100, 300, and 500 MPa increased by 2.4–5.6, 5.3–8.0, and 5.5–9.1 mV, while those of TPC-A increased by 0.5–2.8, 3.5–5.5, and 4.8–6.9 mV, respectively. The stability of TPC-W and TPC-A aqueous solutions treated with 300 and 500 MPa was enhanced during storage at 5°C. These findings will contribute to applying UHP for tea beverage processing and in-depth investigations on the physiochemical properties of TPC, particularly the protein moiety.

Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

ABSTRACT Oats (Avena sativa L.) with similar amylose content were used to investigate the effects of ultra-high pressure treatment (UHPT) on the eating quality of steamed oat and oat protein structure. Water absorption and texture of steamed oat were evaluated and taste analysis was conducted by electronic tongue after a series of UHPT (400–600 MPa; holding time 5–15 min). The oat protein was extracted from the oat and treated with the same UHPT as the steamed oat (400–600 MPa; holding time 5–15 min). The oat protein structure was scanned by scanning electron microscopy (SEM). The water absorption rate of oat rice was increased by UHPT. Hardness values of steamed oat were reduced while springiness and cohesiveness were increased by UHPT. The UHPT samples showed significant differences in electronic tongue profiles from that of the original samples. The SEM results indicated that the structure of the protein was greatly affected by UHPT. The impact on protein structure significantly increased with an increasing level of pressure and treatment time. In general, the UHPT has strong potential to improve the texture and flavor of oat and change the structure of oat protein during industrial production.

Effects of ultra-high pressure on the morphological and physicochemical properties of lily starch.

In this study, starch extracted from lily bulbs were modified using an ultra‐high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100–500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP‐treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.

Effects of Ultra-high Pressure Treatment on Aroma Components of Braised Mandarin Fish

Ultra-high pressure technology is a new type of non-thermal food processing technology, which has the characteristics of low temperature, high quality, fast uniformity, energy saving and no pollution for food sterilization and inactivation of enzymes[1], at the same time, it is the best processing method that can keep the natural color, aroma, taste and nutrition of the food in the prior art. In this study, the effects of ultra-high pressure treatment on the aroma components of braised mandarin fish were studied. According to the experimental results, more alkanes were detected and accounted for a large proportion, which was the main substance affecting the flavor of mandarin fish.

Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia)

This study aimed at understanding the effects of ultra-high pressure (UHP) treatment on the quality, protein structure and water distribution of red swamp crayfish. After pressurization (100–500 MPa, 5 min), shear force, sulfhydryl (total and reactive) and carbonyl content of myofibrillar protein extracted from crayfish muscle were significantly increased (P < 0.05) with the elevated pressure, while salt soluble protein content and Ca2+-ATPase activity decreased (P < 0.05), and the secondary structure was not affected by the pressure level. After pressurization at 300 MPa, the Ca2+-ATPase activity decreased by 0.65 fold comparing with the control (P < 0.05), while the shear force, drip loss, total and reactive sulfhydryl and carbonyl content increased by 0.34, 0.32, 0.36, 0.36 and 1.56 fold, respectively (P < 0.05). Besides, SDS-PAGE of percolate displayed the decrease of actin band (42 kDa) intensity and appearance of new bands (25–40 kDa) at 300 MPa. The increased T21 (immobilized water) and T22 (free water) of samples treated at high pressure (below 400 MPa) suggested the redistribution of water compartments, which was further confirmed with the images of proton compartments. Overall, moderate UHP treatments (less than 300 MPa) could be applied to modify the protein structure and water distribution of crayfish muscle.

Hydrogen storage properties of ultrahigh pressure Mg12NiY alloys with a superfine LPSO structure

Ultrahigh pressure (UP) plays a crucial role in modifying structures and properties of functional materials. The effects of UP treatment (4 GPa) on phase transition and hydrogen storage properties of Mg12NiY alloys has been investigated at the temperature range of 800–1300 °C. The results show that the dimension of 18R-type long period stacking ordered (LPSO) structure in the Mg12NiY sample after UP treatment at 1300 °C is two orders of magnitude smaller than that in the as-cast sample. The hydrogen storage capacity, kinetics and cycle properties of Mg12NiY alloys are concurrently improved after UP treatment. The two-step reaction process is confirmed during hydrogenation process by combining cycle testing and in-situ transmission electron microscopy (TEM) observations. The reasons for high hydrogen storage properties are mainly related to three aspects: the increased volume fraction of high angle interfaces between LPSO phase and matrix, the reduction of hydrogen diffusion distance, and the low energy barrier of hydrogen diffusion in the interior of superfine LPSO structures.

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

The objective of this study was to investigate the effect of ultra-high pressure treatment (0, 100, 200, 300, 400, and 500 MPa, respectively) on shucking (crayfish meat yield) and meat properties (moisture content, thermal characteristics, texture properties, protein pattern and microstructure) of red swamp crayfish (Procambarus clarkia). Comparing to the control, the crayfish meat yield increased and the moisture content decreased for the samples with the high pressure treatments, however no significant difference was observed when the pressure above 200 MPa. The denaturation enthalpy (△H) of three endothermic peaks normally found at 50 °C, 65 °C, and 80 °C were all significantly shifted to lower value (p < 0.05) after pressure treatment. With the increase of treated pressure, the hardness, springiness and chewiness values were increased sharply at first and then decreased slightly but all higher than those of the control. Microstructure changed obviously with the increase of the ultra-high pressure. Overally, 200 MPa was considered as the optimum treatment condition for crayfish shucking without damage the food quality. The research would provide a reliable reference for ultra-high pressure application in shucking of red swamp crayfish.

The Effects of Ultra-high Pressure Treatment on the Phenolic Composition of Red Wine

Wine is usually aged in oak barrels. In this study, young red wines were treated with ultra-high pressure(UHP) to stimulate the ageing process. Changes in phenolic acids, flavan-3-ols and proanthocyanidinswere determined by reverse-phase high pressure liquid chromatography (RP-HPLC). The concentrationof phenolic acids increased, while the levels of flavan-3-ols decreased. The content and structure ofproanthocyanidins also changed and the tendency was similar to that of natural ageing.

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

The effects of ultra-high pressure (UHP) treatment on the chemical properties, colour and sensory quality of young red wine were studied. UHP did not significantly affect the alcohol content, and the methanol content was higher than that of the control, with the latter first increasing and then decreasing with the increase in the pressure or period of treatment. The glycerol content was also markedly changed by UHP, although without a regular pattern. The pH value was not markedly changed by the treatments, and the contents of total acids and volatile acids were scarcely affected. The fructose and glucose contents were clearly changed according to the different treatment conditions. The tartaric acid, citric acid and lactic acid levels showed evident changes, whereas the malic acid level was not changed by UHP treatment. The trend of these changes was similar to what occurs during natural ageing. As the pressure of the treatment was increased to 200 MPa, the chroma value increased, followed by a decline upon higher pressure treatments. The hue of the wine was significantly changed by treatment at different pressures, reaching the highest value after treatment at 400 MPa and then decreasing with increasing pressure. The chroma and hue values of the wine were changed significantly according to the duration of the UHP. After UHP, the appearance, aroma and taste of the wine was improved, with the score for appearance obviously increased. When the wine was treated at 500 MPa for 30 min, its sensory quality received the highest score.

Optimization of arachin extraction from defatted peanut (Arachis hypogaea) cakes and effects of ultra-high pressure (UHP) treatment on physiochemical properties of arachin

A process for the optimization of arachin from defatted peanut cakes had been developed. The process included pre-treatment, extraction by Tris–HCl buffer solution, pH adjustment and final separation by centrifugation. A Box–Behnken design including independent variables such as extraction temperature (x1), extraction pH (x2) and liquid–solid ratio (x3) was used. The variable with the largest effect was extraction pH. The optimum extraction conditions were found to be extraction temperature 56.0°C, extraction pH 8.7 and liquid–solid ratio 14:1, under which the arachin yield could reach 310.4g/kg defatted peanut cakes. The effect of ultra-high pressure treatment on the physiochemical properties of arachin was also evaluated. After processing, solubility, emulsifying activity, emulsifying stability and surface hydrophobicity changed significantly. The content of free sulphydryl groups, which were often associated with aggregation and gelation of proteins, also decreased. All the processes widened the utilization of by-products generated from oil extraction as a source of protein in human diet.

Effect of Ultra-High Pressure Treatment on Tenderness of Sea Bass

The myofibrillar fragmentation degree (MFI), value of pH and the degradation degree of sea bass with high pressure treatment were studied. The results showed that the degradation degree of protein, MFI and pH of sea bass increased as the pressure increasing, indicating that ultra high pressure treatment could change the tenderness of sea bass muscle, which has a certain practical significance in the food industry.

Effects of ultra-high pressure on gel properties of big head croaker (&lt;I&gt;Collichthys lucidus&lt;/I&gt;) surimi

The objective of this study was to evaluate the effect of ultra-high pressure (UHP) treatment on gel properties of Collichthys lucidus surimi. Three factors of UHP treatment which were pressure,time and temperature were investigated. The textural parameters such as hardness,springiness,cohesiveness,chewiness and gel strength of surimi gel were obtained by texture analyzer. With the gel strength as index,the optimum UHP treatment process was optimized with orthogonal test as follows: pressure of 300 MPa,time of 15 min,temperature of 20 ℃ and under the above conditions,the gel strength was 363.15 g·cm. It was found that surimi formed gelation at 200 MPa,gel properties had no significant difference when UHP time was more than 5 min,and as UHP temperature increased,gel properties decreased significantly. The effect order of UHP treatment conditions on gel strength was pressuretemperaturetime. When pressure was higher than 300 MPa and time was more than 5 min,gel cohesiveness had no significant difference under those conditions. Cohesiveness decreased significantly with the increasing temperature when the temperature was higher than 20 ℃.Compared with heat treatment,we found that the gel strength of surimi by UHP treatment was better than heat treatment,was 2.2 times of heat treatment. But the hardness under UHP treatment was lower,only 67% of heat treatment. As for the springiness,cohesiveness,chewiness,water holding capability and whiteness,the effects of UHP treatment were better,the springiness was 1.6 times of heat treatment,particularly. From the two cooperative processing methods of UHP and heat treatment,it showed that the effect of heat treatment after UHP was similar to the two-stage heat treatment while UHP treatment after heat treatment could damage gel structure obviously. Those results indicated that UHP treatment had an effect on the formation of surimi gel. UHP treatment could modify the quality of processed muscle-based products. This study suggested that UHP treatment exhibits a potential for surimi processing.