Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

Yifeng Zhang; Yuge Bi; Qi Wang; Ka-Wing Cheng; Feng Chen

doi:10.1016/j.foodchem.2019.125087

Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

Food Chem. 2019 Nov 15:298:125087. doi: 10.1016/j.foodchem.2019.125087. Epub 2019 Jun 26.

Authors

Yifeng Zhang¹, Yuge Bi¹, Qi Wang¹, Ka-Wing Cheng², Feng Chen³

Affiliations

¹ Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China.
² Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China. Electronic address: kwcheng@szu.edu.cn.
³ Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China. Electronic address: sfchencoe@pku.edu.cn.

PMID: 31272052
DOI: 10.1016/j.foodchem.2019.125087

Abstract

In this study, comprehensive analysis was performed to evaluate the impact of high hydrostatic pressure (HHP) and traditional thermal processing methods (baking and steaming) on cod proteins. Results showed that HHP, but not baking or steaming, was able to increase the content of soluble protein nitrogen (1.42-fold), compared with control. Total peptide contents of HHP-treated samples were also significantly higher than baked and steamed ones. In addition, protein oxidation was greatly increased after baking (1.56-fold) and steaming (1.97-fold), whereas HHP did not exhibit any appreciable effect. Furthermore, the allergenicity of cod was significantly reduced after HHP as reflected by the attenuated IgE and IgG-binding capacities (67-84% relative to control), while baking and steaming resulted in higher allergenicity. This study strongly supports the potential of HHP for reducing allergenicity, avoiding protein oxidation, and improving digestibility of cod and other protein-rich foods susceptible to quality deterioration during thermal processing.

Keywords: Allergenicity; Cod; Digestibility; High hydrostatic pressure; Protein.

MeSH terms

Animals
Cooking
Digestion
Fish Products / analysis
Fish Proteins, Dietary / chemistry*
Fish Proteins, Dietary / pharmacokinetics
Food Hypersensitivity / immunology
Food Hypersensitivity / prevention & control*
Food-Processing Industry / methods*
Gadus morhua*
Humans
Hydrophobic and Hydrophilic Interactions
Hydrostatic Pressure
Immunoglobulin G / metabolism
Nitrogen / analysis
Oxidation-Reduction
Protein Carbonylation
Steam
Sulfhydryl Compounds / analysis
Sulfhydryl Compounds / chemistry

Substances

Fish Proteins, Dietary
Immunoglobulin G
Steam
Sulfhydryl Compounds
Nitrogen