Alaskapollockisanimportantproteinsourcewhichisextensivelyusedinthefoodindustry.Pollockproteinisolates(PPI)withsignificantlyenrichedproteincontentscouldbepreparedusingisoelectricsolubilization/precipitation(ISP)processing;however,thefunctionalpropertiesofthisprocessislimitedbythelargeamountofwater-insolubleproteins.Inthisstudy,weinvestigatedtheinfluenceofhighhydrostaticpressure(HHP)treatmentonthesolubilityandstructuralchangesofPPI.PPIobtainedusingISPistreatedwithhydrostaticpressuresof200,300,400,and500MPaforupto15min,andtheHHP-treatedsampleswereobservedtoexhibitsignificantlyimprovedsolubilities.FurtherbiochemicalassaysrevealthatthecontinuousHHPtreatmentsreducethecontentsoffreesulfhydrylgroupsandpromotetheformationofmacromoleculeswithbetterwatersolubilities,whichmayinducethesolubilityimprovementsoftheHHP-treatedPPI.OurresultsindicatethatHHPcanbeutilizedtoeffectivelypreparehighlywater-solubleAlaskapollockproteininfoodprocessing.
