Mussel myofibrillar proteins (MMP) suspensions (10.6% ± 0.5%, w/v) were treated by high-pressure homogenization (HPH) at 0 (control), 20, 40, 60, 80 or 100 MPa for 3 cycles. Particle size distribution, zeta potential, solubility, water and oil holding capacity, emulsifying, foaming properties, secondary structure, free sulfhydryl and surface hydrophobicity of the obtained suspensions were analyzed. The results showed that functional properties of MMP significantly (P < 0.05) improved after HPH treatment. Absolute zeta potential, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 23.64 mV, 14.99 m2/g, 4.3 min, 17.3% and 29.7% at 80 MPa, protein solubility and oil holding capacity increased by 7.4% and 1300% at 100 MPa. However, HPH treatment significantly (P < 0.05) decreased particle size and water holding capacity. HPH treatment altered secondary structure, tertiary and quaternary structure. Functionality improvements mainly resulted from changes in structure and decrease in particle size. The results showed that HPH has potential for improving functional properties of MMP, thus expand its application in food industry.
Keywords: Functional properties; High-pressure homogenization; Shellfish myofibrillar proteins.
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