Stability of chlorophyll-protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure
文献类型： 外文期刊
作者： Wang, Rongrong 2 ; Ding, Shenghua 3 ; Hu, Xiaosong 1 ; Zhang, Yan 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China
2.Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China
关键词： Chlorophyll-protein complexes; Chlorophylls; High hydrostatic pressure; Photosystem II; Spinach
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2018 年 20 卷
页码：
收录情况： SCI
摘要： The study investigated effects of high hydrostatic pressure (100, 250, 450, and 500 MPa for 5 min) on components and functions of photosystem II in spinach. Results showed that chlorophylls and soluble protein contents of high hydrostatic pressure-treated samples were higher than those of thermal-treated ones. High hydrostatic pressure treatments induced less degradation of protein peptide components than thermal treatment. Otherwise, chlorophylls' absorption and fluorescence spectra capacities were better retained by high hydrostatic pressure treatments compared with thermal treatment, revealing higher light-harvesting and light-exciting efficiencies. The retentions of photosystem II components and functions posed a positive role for preservation of chlorophylls and chlorophyll-protein complexes.
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