Proteome changes of tiger nut 'horchata' drink induced by dynamic high pressure homogenization processing
| Autor: | Jose L. Navarro, Daniel Alegre, Miguel A. Sentandreu, Dolores Rodrigo, Enrique Sentandreu |
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| Přispěvatelé: | Agencia Estatal de Investigación (España) |
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Popis: | There was studied the effect of high-pressure homogenization (HPH) on the protein profile of tiger nut “horchata” drink. There were depicted protein profile of samples obtained at 0, 50, 100, 150 and 200 MPa homogenization pressures by SDS-PAGE fractionation, observing no changes up to at least 50 MPa. However, some protein alterations turned noticeable at 100 MPa and reached the maximum affectation level at 200 MPa with a clear decrease in the intensity of 6 gel bands. LC-MS/MS analysis revealed that proteins moderately affected by homogenization from 100 MPa onwards were aconitate hydratase, 1,4-alpha-glucan-branching enzyme, NADP-dependent malic enzyme, triosephosphate isomerase, peptidyl-prolyl cis-trans isomerase and 40 S ribosomal protein S8. In contrast, abiotic stress response chaperone Heat shock 70 kDa was extremely damaged by HPH treatment and almost disappeared in the 200 MPa sample, eliminating its potential role as a biomarker for determining the geographical origin of the raw material used to prepare horchata drinks. HPH processing can yield minimally processed vegetable milks but it can partially affect stability of their protein-fat emulsions and hinder the detection of key abiotic protein biomarkers of authentication. This research was partially funded by RTI2018-096162-R-C22 project granted by the Spanish Agencia Estatal de Investigación. |
| Databáze: | OpenAIRE |
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