Post-effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach during storage
文献类型： 外文期刊
作者： Wang, Rongrong 1 ; Zhou, Hui 1 ; Ding, Shenghua 2 ; An, Kejing 3 ; Ou, Shiyi 4 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China
3.Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China
4.Jinan Univ, Dept Food Sci & Technol, Guangzhou 510632, Guangdong, Peoples R China
关键词： High hydrostatic pressure; Chlorophylls; Chlorophyll-protein complexes; Thylakoid membrane; Storage
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期： 2018 年 12 卷 2 期
页码：
收录情况： SCI
摘要： This study investigated the effects of high hydrostatic pressure (HHP) (100, 250, and 500 MPa for 5 min) on components and functions of thylakoid membrane extracted from spinach subjected to 26 days of storage. We aimed to better understand the changes of chlorophylls and chlorophyll-protein complexes under HHP conditions. HHP treatments maintained higher (p < 0.05) chlorophylls and soluble protein contents than thermal treatment in the whole storage duration. Protein peptide components, including PsaA, PsaB, CP43, CP47, LHCII, CP26, and CP24 were more stable in HHP-treated samples than those of thermally treated ones. Moreover, chlorophylls emission and excitation fluorescence spectra capacities of thylakoid membrane were better maintained in HHP-treated samples than thermally treated ones, indicating higher light-harvesting and excitation efficiencies of thylakoid membrane during storage. Hence, HHP treatments, especially for 100 and 250 MPa, are beneficial for retention of chlorophylls and chlorophyll-protein complexes by stabilizing components and functions of thylakoid membrane during storage.
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