A5093861208- Proteins in Food Systems
- Magnetic and Electromagnetic Effects
- Food Chemistry and Fat Analysis
- Lipid metabolism and biosynthesis
- Food composition and properties
- Phytase and its Applications
- Potato Plant Research
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2024-2025
Institut Agro Montpellier
2024-2025
Ingénierie des Agropolymères et Technologies Emergentes
2023-2025
Université de Montpellier
2024-2025
Summary This study aimed to assess the potential of high hydrostatic pressure (HHP) and heat treatment in facilitating formation nanoassemblies potato proteins (PP) curcumin protect this sensitive bioactive compound. Curcumin was introduced into patatin-rich protein dispersions (4% w/w) according two pathways: before (pathway 1) or after 2) HHP (400 MPa 600 for 8 hours at pH 6 7) (55 °C 5 minutes 6) optimize curcumin-protein complexation efficiency (CE). Treatments increased PP surface...
Summary In this study, a 4% (w/w) dispersion of commercial patatin‐rich potato protein isolate (Po‐PI) was pressurised at 400 MPa up to 48 h 20 °C. Protein aggregation induced by high‐pressure processing (HHP) followed dynamic light scattering, intrinsic fluorescence ( in‐situ or ex‐situ ) SAXS analysis. Surface properties (surface hydrophobicity and interfacial properties) the HHP‐induced aggregates were also investigated. A gradual dimer dissociation/protein unfolding observed under...