Findings from Shanxi Agricultural University Broaden Understanding of Food Research (Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin).

A research report from Shanxi Agricultural University in China explores the effects of high-hydrostatic-pressure (HHP) treatment on the physicochemical properties of kafirin, a protein derived from sorghum. The study found that the HHP treatment resulted in a reduction in protein solubility and an increase in polarity within the amino acid microenvironment. The treatment also enhanced thermal stability and induced a more ordered secondary structure within the kafirin. These findings contribute to a better understanding of food research and have implications for the development of food processing techniques. [Extracted from the article]