Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review

International Journal of Food Science and Technology - Tập 56 Số 2 - Trang 515-529 - 2021
Zhen‐Xing Tang1, Ruifeng Ying2, Lu‐E Shi3
1Department of Culinary Art, Tourism College of Zhejiang, Hangzhou, Zhejiang, 311231 China
2College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, China
3School of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang, 311121 China

Tóm tắt

SummaryAdvanced structures of food proteins are maintained by many forces such as hydrophobic activities, electrostatic interaction, and disulphide bond interaction, which can affect their functional characteristics to a certain extent. Therefore, many approaches have been utilised to improve functional characteristics of food proteins. pH‐shift process refers to the method that food proteins are treated under extreme alkaline or acid conditions followed by adjusting pH to isoelectric point or neutral pH. Many studies have showed that pH‐shift process can significantly affect the functional characteristics of food proteins, for example emulsifying activities, forming property, solubility and water/oil adsorption ability. pH‐shift process has been utilised to recover protein isolates from many sources including fish, fish by‐products, meat processing products. Many researches have indicated that the functional and physicochemical characteristics of recovered protein isolates are significantly influenced by pH‐shift process. In this paper, the latest studies regarding the functional and physicochemical characteristics of proteins treated or recovered through pH‐shift process, and potential applications of obtained protein isolates in the production of the hydrolysates or used as a delivery system were reviewed.

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