This study applied high hydrostatic pressure (HHP) treatment to buffalo milk casein to assess the influence of different pressure levels on its structural characteristics, physicochemical properties, and functional properties. The results showed that although HHP had no marked impact on the zeta potential and secondary structure, it altered the protein's spatial structure (primarily its tertiary structure), and improved dispersion properties (such as particle size, solubility, and turbidity), as well as foaming properties. Additionally, HHP improved the antioxidant activity and antibacterial activity against Escherichia coli. However, HHP treatment negatively affected the water-holding capacity, emulsion stability, and antibacterial activity against Staphylococcus aureus. These findings suggest that HHP treatment is a potential method for modifying buffalo milk casein and provides a theoretical basis for its comprehensive utilization.
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Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein.
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