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Updated: Apr 12, 2026

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Depolimerización por presión de agregados de krill antártico: Reconfiguración estructural y funcionalidad mejorada

Na Li¹, Qingcheng Meng¹, Xin Zhao²

¹SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

|January 10, 2026

Abstract:

This study investigated the effects of ultra-high pressure (UHP) technology as a non-thermal method on the depolymerization, structure, and functional properties of Antarctic krill protein (AKP) aggregates. UHP treatment significantly improved AKP functionality. Solubility notably increased from 91.4 % (Control) to 97.1 % at 600 MPa, concomitant with a pressure-dependent decrease in turbidity. Particle size analysis confirmed a depolymerization effect, with the main particle size peak shifting from 232.8 nm (Control) to 72.25 nm (600 MPa). Structural analysis revealed UHP-induced protein unfolding, evidenced by a 29.8 % increase in surface hydrophobicity (at 400 MPa), a decrease in total sulfhydryl content, and a conformational transition from α-helix (32.50 % in control) to β-sheet (30.40 % at 600 MPa). These structural modifications significantly enhanced gelation functionality; the storage modulus peaked at 600 MPa, corresponding to the formation of a dense and uniform microscopic network.

Palabras clave:

proteína de krill antártico despolimerización funcionalidad gelificación modificación estructural ultra alta presión

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