Role of peach proteins in juice precipitation induced by high pressure CO2

Feng Zhao; Linyan Zhou; Yongtao Wang; Xiaojun Liao

doi:10.1016/j.foodchem.2016.04.025

Role of peach proteins in juice precipitation induced by high pressure CO2

Food Chem. 2016 Oct 15:209:81-9. doi: 10.1016/j.foodchem.2016.04.025. Epub 2016 Apr 13.

Authors

Feng Zhao¹, Linyan Zhou², Yongtao Wang³, Xiaojun Liao⁴

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: phoenix_zhao@outlook.com.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: zhoulinyan916@hotmail.com.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: wangyongtao102@163.com.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China. Electronic address: liaoxjun@hotmail.com.

PMID: 27173537
DOI: 10.1016/j.foodchem.2016.04.025

Abstract

To better understand the role of peach proteins in juice precipitation induced by high pressure CO2 (HPCD), proteins extracted from peach juice were subjected to HPCD and heat, and changes in particle size distribution (PSD) and structure were investigated. PSD analysis showed aggregations of proteins were both induced by HPCD and heat, but HPCD induced a stronger aggregation. The endotherm of HPCD- and heat-treated proteins moved to lower temperature, indicating that higher-order structures were altered after treatments. Furthermore, proteins related to HPCD- and heat-induced precipitation were analyzed by proteomics and bioinformatics. It was found that proteins with low content of α-helix and hydrogen bonds were more inclined to precipitate under HPCD, and HPCD precipitated proteins with more compact structures than heat, which might cause the stronger aggregation of proteins by HPCD. In conclusion, HPCD could induce the aggregation of peach proteins by destroying higher-order structures, which contributes to juice precipitation.

Keywords: Ammonium sulfate (PubChem CID: 6097028); Bromophenol blue (PubChem CID: 8272); CHAPS (PubChem CID: 107670); DTT (PubChem CID: 19001); High pressure CO(2); Peach protein; Precipitation formation; Structural analysis; Thiourea (PubChem CID: 2723790); Tris–HCl (PubChem CID: 93573); Urea (PubChem CID: 1176).

MeSH terms

Carbon Dioxide / chemistry*
Fractional Precipitation / methods*
Fruit / chemistry
Fruit / metabolism*
Plant Proteins / metabolism*
Pressure*
Proteomics / methods
Prunus persica / chemistry*
Prunus persica / metabolism*
Temperature

Substances

Plant Proteins
Carbon Dioxide