Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.

In this study, we aimed to investigate the effects of high pressure homogenization (HPH) on the structural and emulsifying properties of Cyperus esculentus L. proteins. After HPH, the β-sheet content was decreased, and the α-helix and random coils were increased. Intrinsic fluorescence spectroscopy analysis showed that the maximum absorption wavelength was blue-shifted and the absorption intensity was increased after HPH. The untreated protein emulsion has a particle size of 12.29 μm, and then decreased as the homogenizing pressure increased and reached a minimum of 4.79 μm at 100 Mpa. The absolute value of Zeta potential gradually increased, reaching a maximum of 21.23 mV at 100 MPa, and the protein emulsion was most stable at a homogenization pressure of 100 MPa. The rheological properties showed that HPH treatment reduced the apparent viscosity and increased the fluidity of the emulsion. This work showed that HPH treatment has positive effects on structural and emulsifying properties of Cyperus esculentus L. protein for innovation technologies for the potential industrial applications.