Proteome changes of tiger nut “horchata” drink induced by dynamic high pressure homogenization processing
نویسندگان
چکیده
There was studied the effect of high-pressure homogenization (HPH) on protein profile tiger nut “horchata” drink. were depicted samples obtained at 0, 50, 100, 150 and 200 MPa pressures by SDS-PAGE fractionation, observing no changes up to least 50 MPa. However, some alterations turned noticeable 100 reached maximum affectation level with a clear decrease in intensity 6 gel bands. LC-MS/MS analysis revealed that proteins moderately affected from onwards aconitate hydratase, 1,4-alpha-glucan-branching enzyme, NADP-dependent malic triosephosphate isomerase, peptidyl-prolyl cis-trans isomerase 40 S ribosomal S8. In contrast, abiotic stress response chaperone Heat shock 70 kDa extremely damaged HPH treatment almost disappeared sample, eliminating its potential role as biomarker for determining geographical origin raw material used prepare horchata drinks. processing can yield minimally processed vegetable milks but it partially affect stability their protein-fat emulsions hinder detection key biomarkers authentication.
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ژورنال
عنوان ژورنال: Journal of Food Composition and Analysis
سال: 2023
ISSN: ['0889-1575', '1096-0481']
DOI: https://doi.org/10.1016/j.jfca.2023.105132