Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage

This work assessed the effect of storage time on structure and functionality HHP-treated whey protein isolate (WPI). Different pressures (100–600 MPa) treatment times (15–30 min) were applied to aqueous WPI dispersions (5% w/v). The induced degree unfolding was evaluated select optimal HHP conditions before at 4 °C. Conformational techno-functional properties untreated optimally samples determined by UV–Vis IR spectroscopy, foaming capacity, interfacial tension measurements, respectively. Further tests HHP-assisted hydrolysis performed ?-chymotrypsin, bromelain, or their mixture (1:1 w/w), with (DH%) electrophoretic patterns analyzed. maximum detected after a 400 MPa 15 min and, these processing conditions, no aggregation occurred. However, structural changes achieved upon gradually lost during through first-order refolding process (kREF. = 0.031 h?1), restoring native functionality. Hydrolysis performances selected enzymes towards significantly promoted high-pressure. Interestingly, clear synergistic ?-chymotrypsin bromelain combination yield detected, which resulted in highest rupture (DH 17%).