含缩醛正离子类脂分子与蛋白质的相互作用

合成系列含缩醛的双链正离子类脂分子 ,并用荧光光谱研究其与牛血清蛋白 (BSA)的相互作用 .通过荧光的变化 ,解释蛋白质构象的变化 .在低类脂浓度时 ,少量类脂分子束缚在牛血清蛋白周围 ,荧光有很大幅度的淬灭 ,蛋白质本身肽链被解开 ,与此同时最大发射波长从 (3 44± 1)nm蓝移到 (3 3 1± 1)nm .由于疏水相互作用 ,更多类脂分子不断地聚集在蛋白质周围 ,牛血清蛋白中的两个色氨酸残基被完全地包裹在类脂分子形成的双分子膜中 ,荧光强度不断增加直到恒定不变     

光谱法研究葛根素与牛血清白蛋白的相互作用

采用紫外、同步荧光和圆二色光谱法研究了葛根素（PUE）与牛血清白蛋白（BSA）的相互作用.紫外光谱表明,BSA在230nm和278nm处的吸收峰,随着葛根素浓度的增加而减小.同步荧光光谱表明,葛根素引起BSA中色氨酸残基所处微环境的疏水性降低.圆二色光谱表明,BSA在208nm和222nm处的负峰随着葛根素浓度的增加而增强,BSA中α-螺旋含量也随之增加.这表明葛根素与BSA的相互作用,可使蛋白质分子的疏水作用增强,导致BSA的肽链结构收缩,蛋白质的构象发生变化.     

光谱法结合分子动力学模拟研究臭氧对肌红蛋白结构的作用机制

臭氧(O₃)是一种具有强氧化性作用的杀菌消毒剂,因其安全无害等特点已被广泛用于肉制品生产加工的减菌处理,但O₃减菌处理对红肉色泽具有较强的负面作用,且其作用机制尚缺乏研究。针对肌红蛋白（Mb）存在状态是决定红色肉色泽关键因素的基础,通过紫外-可见吸收光谱法、荧光光谱法和圆二色光谱法（CD）研究O₃作用下Mb的光谱特性变化,结合蛋白质氧化特征指标分析和分子动力学模拟技术探究O₃对Mb分子的作用效果与机制。光谱研究结果表明,O₃处理可使Mb的紫外-可见光谱图在412 nm左右处的铁卟啉环特征峰及540和580 nm附近的氧合肌红蛋白（OMb）特征峰的强度减弱,其中铁卟啉环特征峰发生蓝移;利用固定激发波长280 nm下测定Mb内源性荧光和同步荧光光谱表明O₃会降低Mb的荧光强度,增大铁卟啉基团贡献的荧光峰强度和造成酪氨酸残基荧光光谱特征峰的蓝移;O₃作用使Mb三维荧光光谱特征峰强度的下降及光散射强度的增加。以上变化推断出O₃会促进Mb的氧化,造成其氨基酸残基疏水基团裸露,使Mb所处微环境及其蛋白构象改变;CD分析表明O₃与肌红蛋白接触时间越久,蛋白质二级结构变化越明显,造成α-螺旋的含量下降,无规则卷曲增加。辅以检测不同强度O₃处理Mb的含量及性质的变化,可知O₃处理使OMb含量下降,高铁肌红蛋白（MMb）含量增加,同时O₃处理Mb的羰基含量增加和巯基含量下降,这也进一步证实O₃作用促进了Mb的氧化,此外,O₃处理Mb表面疏水性的增强,说明O₃造成Mb体系微环境的极性变化。分子动力学模拟结果显示O₃会提高Mb肽链的RMSD值,影响Mb肽链的稳定性,减弱铁卟啉环与Mb肽链的相互作用;RMSF结果表明Mb活性口袋附近氨基酸残基的变化较大;蛋白质二级结构分析与光谱学试验研究结果一致,Mb的α-螺旋的含量下降,无规则卷曲增加。总而言之,O₃可作用于Mb的氨基酸残基,导致蛋白质二级结构和疏水性改变,并发生蛋白氧化及铁卟啉环暴露,进而引起红色肉色泽发生改变。该研究可为生鲜红肉护色技术制定等提供一定理论依据。     

牛α-乳白蛋白-亚油酸复合物的结构及抗肿瘤活性

利用内源性荧光光谱、荧光探针(ANS)结合荧光光谱及圆二色谱,以乳白蛋白-油酸为参照,研究了乳白蛋白结合亚油酸后,疏水性氨基酸、疏水性区域、三级结构及二级结构的变化,并利用亚甲基蓝的方法评价了该复合物的抗肿瘤活性。荧光光谱结果显示,与乳白蛋白-油酸复合物类似,乳白蛋白结合亚油酸后,其内源性荧光光谱显著红移,从331.07 nm移至337.60 nm;外源性ANS结合光谱蓝移,从516.20 nm移至508.50 nm;且荧光强度增加,表明乳白蛋白结合亚油酸后同样出现了疏水性氨基酸及疏水性区域暴露的现象。圆二色谱结果表明,与乳白蛋白-油酸复合物类似,乳白蛋白结合亚油酸后,三级结构部分丧失,二级结构中β-转角及无规卷曲的含量显著降低,β-折叠含量增加。细胞实验证实了乳白蛋白-亚油酸复合物具有良好的抗肿瘤效果。该研究从复合物结构和功能的两方面,为新型抗肿瘤乳白蛋白-亚油酸复合物的开发提供了依据。     

异型双功能交联剂SPDP对C-藻蓝蛋白的光谱影响

一步阴离子交换层析法由钝顶螺旋藻中高效制备高纯度的C-藻蓝蛋白,纯化的C-藻蓝蛋白最大吸收峰位于620 nm,室温最大荧光发射峰位于640 nm。用异型双功能交联剂SPDP对C-藻蓝蛋白进行蛋白质交联,不同摩尔比的SPDP对C-藻蓝蛋白溶液的吸收光谱和室温荧光发射光谱有显著影响。随着SPDP/C-藻蓝蛋白摩尔比的增加,C-藻蓝蛋白的吸光度和相对荧光强度均不同程度降低,且室温荧光发射峰由640 nm蓝移至630 nm。光谱研究结果表明用SPDP对C-藻蓝蛋白进行蛋白质交联时SPDP/C-藻蓝蛋白的摩尔比应小于100,否则荧光强度和荧光特性将发生显著改变。     

同步荧光结合主成分与二维相关研究盐碱性土溶解性有机质组成与结构特征

为解决同步荧光光谱(SFS)荧光峰重叠而产生的应用局限性,应用同步荧光技术结合二维相关与主成分等方法,对重叠峰进行解析,研究土壤溶解性有机质(SDOM)组成与结构特征。选取河套灌区典型常见的芦苇、白杨、玉米、籽瓜等四种植被覆盖的土壤为研究对象,采集四个样点的土样,每个样点按0~20,20~40,40~60和60~80 cm等四层采集植被下土壤,共计16个土样,提取溶解性有机质,检测SFS。结果表明瓜地和玉米地SDOM荧光强度大于林地和芦苇地SDOM的荧光强度,瓜地SDOM荧光强度随着土层深度的增大而增大,而其他三种植被SDOM的荧光强度随着土壤深度的增大而减小,表明瓜地水浇过程中土层以淋溶作用为主,而其他土层以渗滤作用为主。应用主成分分析方法(PCA),识别出酪氨酸、色氨酸、微生物代谢产物、富里酸和胡敏酸等5种荧光组分,酪氨酸荧光峰出现了红移现象,表明瓜地土壤中的酪氨酸荧光强度明显高于其他三种植被土壤。基于二维相关光谱分析,芦苇土壤中的色氨酸与微生物代谢产物呈正相关变化趋势,光谱波段先后变化顺序为370 nm→337 nm→290 nm,表明组分变化顺序为富里酸→微生物代谢产物→色氨酸;玉米土壤中富里酸与胡敏酸呈正相关,波段变化顺序为318 nm→350 nm→420 nm→274 nm,表明组分变化顺序为微生物代谢产物→富里酸→胡敏酸→酪氨酸;林地土壤中酪氨酸、富里酸和胡敏酸呈正相关,波段变化顺序为270 nm→392 nm→426 nm→305 nm→337 nm,表明组分变化顺序为酪氨酸→富里酸→胡敏酸→色氨酸→微生物代谢产物;瓜地土壤中富里酸与胡敏酸呈正相关,而与酪氨酸呈负相关,波段变化顺序为410 nm→355 nm→334 nm→309 nm→275 nm,表明组分变化顺序为胡敏酸→富里酸→微生物代谢产物→色氨酸→酪氨酸。因此,运用SFS结合PCA与二维相关光谱分析SDOM的荧光光谱特征,识别荧光组分,揭示荧光组分的空间变化规律具有十分显著的效果。     

保定府河溶解性有机质三维荧光光谱分析(英文)

利用三维荧光光谱法(3D-EEM)研究了保定府河溶解性有机质(DOM)的荧光特性,根据三维荧光光谱图中荧光峰的位置、数量及强度变化,荧光峰之间的相关性,初步判断荧光物质的类别、分布和来源。府河水体溶解性有机质主要有类蛋白质和类溶解性微生物代谢产物两类,类蛋白荧光峰Ex/Em=225~230/340nm(A);类溶解性微生物代谢产物荧光峰Ex/Em=275/340~350nm(B)。不同采样时间和采样点,府河水体基本上都存在类蛋白荧光峰和类溶解性微生物代谢产物荧光峰。分析各荧光峰强度与水质指标相关性发现,两荧光峰之间呈显著性相关,表明研究区域中类蛋白质和类溶解性微生物代谢产物具有同源性;DOM两类荧光峰与COD,TN,TP,NH3-N呈显著正相关,表明通过两类荧光峰强度可推测府河污染程度,为府河污染防治和沿河流域生态环境治理提供参考。     

紫外-可见吸收光谱法研究阴离子对刚果红/β-葡聚糖络合物的影响

利用紫外-可见吸收光谱法探究了阴离子的浓度及种类对刚果红在溶液中形成聚集体的影响,在此基础之上,进一步研究了阴离子浓度和种类对刚果红与燕麦β-葡聚糖所形成络合物的影响规律。结果表明：随着阴离子浓度的增大,刚果红溶液的峰值吸光度呈逐渐下降趋势,且最大吸收波长发生蓝移。刚果红最大吸收波长、峰值吸光度和499 nm处吸光度与阴离子浓度的对数值之间具有明显的线性相关性。阴离子对刚果红聚集的影响符合Hofmeister序列的顺序,说明疏水相互作用是刚果红分子聚集成胶束的重要驱动力。对于刚果红/β-葡聚糖络合物体系来说,当阴离子浓度超过第一临界浓度时,刚果红胶束开始形成并结合在β-葡聚糖上形成络合物,差谱图在556 nm处产生了络合物的吸收峰;当阴离子浓度超过第二临界浓度时,刚果红/β-葡聚糖络合物进一步通过刚果红胶束之间的聚集形成超分子结构,导致差谱图吸收峰红移至583 nm处,并因为更大尺寸超分子结构的形成而在光谱图长波方向出现明显的米氏散射效应。阴离子对上述超分子结构的影响也符合Hofmeister序列的顺序,说明刚果红/β-葡聚糖络合物主要通过刚果红胶束之间的疏水相互作用聚集成超分子结构。本研究提示,离子对刚果红分子本身在溶液中的聚集状态及其与生物大分子的相互作用具有重要的影响。     

基于光谱技术分析不同还原糖对Ara h2糖基化反应的影响

糖基化反应能诱导食品中蛋白质的结构发生改变;Ara h2是花生中的主要蛋白组分之一,可以作为一种模式蛋白研究花生蛋白糖基化产物的结构变化。不同还原糖对Ara h2糖基化反应的影响目前未见相关报道。以花生蛋白Ara h2为研究对象,通过SDS-PAGE、内源荧光、同步荧光、紫外、圆二色谱、红外等光谱技术研究Ara h2糖基化前后分子量、二级、三级结构以及官能团的变化,分析六种还原糖(核糖、木糖、半乳糖、葡萄糖、果糖、乳糖)对花生蛋白Ara h2糖基化产物结构的影响,阐明经不同还原糖修饰后花生蛋白Ara h2的结构变化。SDS-PAGE电泳表明木糖和核糖修饰的花生蛋白Ara h2电泳条带明显上移,糖基化程度最大;紫外光谱分析表明糖基化反应会改变花生蛋白Ara h2的吸收峰强度。五碳糖修饰的花生蛋白Ara h2具有最强的吸收强度,其中五碳糖中木糖的吸收峰强度最大;内源荧光、同步荧光和三维光谱实验结果表明,糖基化修饰会使花生蛋白Ara h2的荧光强度降低,且五碳糖修饰的Ara h2荧光强度最低。分析认为由于糖基化修饰使花生蛋白Ara h2的结构展开,导致芳香族氨基酸暴露在水环境中,从而引起荧光...     

蛋白质对纳米铕岛膜表面荧光的增强作用

将经硫辛酸修饰的铕纳米颗粒和蛋白质固定在石英玻璃表面或胶原蛋白隔离的石英玻璃表面,研究蛋白质对纳米铕岛膜荧光的增强作用.研究结果发现,在275nm激发波长下,铕纳米岛膜的荧光光谱与铕纳米颗粒溶液的荧光性质相似,且微量蛋白质的加入可以使铕纳米岛膜的荧光强度增强,但被石英玻璃片吸附后,铕纳米岛膜以及铕-蛋白质体系的荧光发射峰的位置由378.8nm红移至420nm,且胶原蛋白隔离铕纳米岛膜和滴加微量BSA蛋白质的荧光光谱相似,但荧光强度没有发生明显变化.     

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate

In the present study, ultrasound (400 W, U), microwave heating (75 ℃ for 15 min, M) and ultrasound synergized with microwave heating (UM) pretreatments of whey protein isolate (WPI) were applied to investigate and compare their influence on structure, physicochemical and functional characteristic of transglutaminase (TGase)-induced WPI. From the results of size exclusion chromatography, it could be seen that all three physical pretreatments could promote the formation of polymers in TGase cross-linked WPI, whose polymer amounts were increased by the order of U, UM and M pretreatment. Among three physical methods, M pretreatment had the strongest effect on structure and functional characteristics of TGase-induced WPI. Furthermore, compared with TGase-induced WPI, α-helix and β-turn of M−treated TGase-induced WPI (M−WPI−TGase) were reduced by 7.86% and 2.93%, whereas its β-sheet and irregular curl were increased by 15.37% and 7.23%. Zeta potential, emulsion stability and foaming stability of M−WPI−TGase were increased by 7.8%, 59.27% and 28.95%, respectively. This experiment exhibited that M was a more effective pretreatment method than U, UM for WPI, which could promote its reaction with TGase and improve its functional properties.     

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600–1700 cm⁻¹) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200–1260 cm⁻¹), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940–1066 cm⁻¹) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.     

A comparative in vitro study of the digestibility of heat- and high pressure-induced gels prepared from industrial milk whey proteins

We undertook this study to compare the digestibility of heat- and high pressure-induced gels produced from whey protein isolate (WPI). To simulate in vivo gastrointestinal digestion of WPI gels, a pepsin–trypsin digestion system was used. The in vitro protein digestibility of WPI gels induced by high pressure (400 MPa and 30 min; P-gel) and those induced by heat (80°C and 30 min; H-gel) was compared using a protein concentration of 0.14 g mL^?1. The in vitro protein digestibility of P-gels was significantly greater than that of H-gels (p<0.05). The size-exclusion chromatography profiles of the hydrolysates showed that the P-gel generated more and smaller peptides than natural WPI and H-gels. Furthermore, Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis showed some soluble disulfide-mediated aggregation in the P-gel, while there was more insoluble aggregation in the H-gel than the P-gel. The P-gel was more sensitive to proteinase than the H-gel, which was related to the content of S–S bonds, and this in turn could be attributed to the differences in the gelation mechanism between the H-gel and P-gel.     

Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation

Whey protein isolate (WPI) hydrolysates have higher solubility in aqueous phase and enhanced biological properties. Hydrolysis of WPI was optimized using operating pressure (ΔP, bar), number of passes (N), and WPI concentration (C, %) as deciding parameters in hydrodynamic cavitation treatment. The optimum conditions for generation of WPI hydrolysate with full factorial design were 8 bar, 28 passes, and 4.5% WPI concentration yielding 32.69 ± 1.22 mg/mL soluble proteins. WPI hydrolysate showed alterations in binding capacity over WPI. SDS-PAGE and particle size analysis confirmed the hydrolysis of WPI. Spectroscopic, thermal and crystallinity analyses showed typical properties of proteins with slight variations after hydrodynamic cavitation treatment. ABTS, DPPH and FRAP assays of WPI hydrolysate showed 7–66, 9–149, and 0.038–0.272 µmol/mL GAE at 1–10, 0.25–4, and 3–30 mg/mL concentration, respectively. Further, a considerable enhancement in fresh weight, chlorophyll, carotenoids, reducing sugars, total soluble sugars, soluble proteins content and total phenolics content was noticed during in vitro growth of sugarcane in WPI hydrolysate supplemented medium at 50–200 mg/L concentration over the control. The process cost (INR/kg) to hydrolyze WPI was also calculated.     

Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water,conjugates’ ultrasound-assisted binding and its stability,solubility and emulsibility analysis

The instability of allicin makes it easily decomposed into various organic sulfur compounds, resulting in significant decrease in biological activity. In this study, allicin was firstly extracted with water, then bound with whey protein isolates (WPI) which were pretreated by ultrasound to form conjugates, and the stability, water solubility and emulsibility of conjugates were as well investigated. The research results showed that there were no significant differences in the extraction yields of allicin from water, 40% and 80% ethanol. Appropriate frequency (20/40 kHz), power (50 W/L) and time (20 min) of ultrasonic pretreatments significantly increased (P < 0.05) the sulfhydryl groups content of WPI by 35.05% over control, causing improvement in binding ability of protein to allicin. The binding process of allicin-WPI displayed good fit with Elovich kinetic model (R² = 0.9781). The mass retention rate of the conjugates (in 60% combination rate) with ultrasonic pretreating kept at 95.97% after 14 days of storage at 25 °C, whereas allicin’s mass retention rate was only 61.79% at same storage condition. The water solubility of the prepared conjugates was significantly higher than allicin. And with optimal condition ultrasonic pretreatment of WPI, the conjugates showed the highest emulsifying capacity and emulsion stability (49.56 m²/g, 10.06 min). In conclusion, the ultrasonically pretreated allicin-WPI conjugates exhibited better stability, water solubility and emulsifying properties compared to allicin, this expands the application field of allicin.     

Modifying the physicochemical properties,solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the physicochemical properties, solubility and foaming capacity. The solubility of milk proteins had a significant increase with gradual enhancement of ultrasound-assisted alkaline pH-shifting (p < 0.05), especially for MCC up to 99.50 %. Also, treatment made a significant decline in the particle size of MPC and MCC, as well as the turbidity of the proteins (p < 0.05). The foaming capacity of MPC, MCC, and WPI was all improved, especially at pH 11, and at this pH, the milk protein also showed the highest surface hydrophobicity. The best foaming capacity at pH 11 was the result of the combined effect of particle size, potential, protein conformation, solubility, and surface hydrophobicity. In conclusion, ultrasound-assisted pH-shifting treatment was found to be effective in improving the physicochemical properties and solubility and foaming capacity of milk proteins, especially MCC, with promising application prospect in food industry.     

Effect of ultrasound treatment on interactions of whey protein isolate with rutin

Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI) using spectral and physicochemical analysis. The results revealed that there was covalent interaction between whey protein isolate with rutin, and the binding degree of whey isolate protein with rutin increased with ultrasound treatment. Additionally, solubility and surface hydrophobicity of WPI-R complex improved with ultrasonic treatment, and a maximum solubility of 81.9 % at 300 W ultrasonic power. The ultrasound treatment caused the complex to develop a more ordered secondary structure, resulting in a three-dimensional network structure with small and uniform pore sizes. This research could provide a theoretical reference for studying protein–polyphenol interactions and their applications in food delivery systems.     

A solid phospholipid-bile salts-mixed micelles based on the fast dissolving oral films to improve the oral bioavailability of poorly water-soluble drugs

Magnetic iron oxide nanoparticles surface covered with oleic acid layer followed by a second layer of hydrophobized oxidized dextran aldehyde were prepared and tested for physico-chemical properties and ligand- and cell-specific binding. It was demonstrated that oleic acid–iron oxide nanoparticles coated with an additional layer of hydrophobized oxidized dextran were dispersible in buffer solutions and possess surface aldehyde active groups available for further binding of ligands or markers via imine or amine bond formation. Hydrophobized dextrans were synthesized by periodate oxidation and conjugation of various alkanamines to oxidized dextran by imination. Physico-chemical properties, as separation using magnetic field, magnetite concentration, and particle diameter, of the prepared magnetic samples are reported. The biotin-binding protein, neutravidin, was coupled to the particle surface by a simple reductive amination procedure. The particles were used for specific cell separation with high specificity.     

Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase

In our current research work, the effect of combination of ultrasonic irradiation and high hydrostatic pressure (US/HHP) on the enzymatic activity and enzymatic hydrolysis kinetic parameters of dextran catalytic by dextranase were investigated. Furthermore, the effects of US/HHP on the structure of dextranase were also discussed with the aid of fluorescence spectroscopy and circular dichroism (CD) spectroscopy. The maximum hydrolysis of dextran was observed under US (40 W at 25 kHz for 15 min) combined with HHP (400 MPa for 25 min), in which the hydrolysis of dextran increased by 163.79% compared with the routine thermal incubation at 50 °C. Results also showed that, V_max and K_M values, as well as, k_cat of dextranase under US/HHP treatment were higher than that under US, HHP and thermal incubation at 50 °C, indicated that, the substrate is converted into the product at an increased rate when compared with the incubation at 50 °C. Compared to the enzymatic reaction under US, HHP, and routine thermal incubation, dextranase enzymatic reaction under US/HHP treatment showed decreases in Ea, ΔG and ΔH, however small increase in ΔS value was observed. In addition, fluorescence and CD spectra reflected that US/HHP treatment had increased the number of tryptophan on dextranase surface with increased α-helix by 19.80% and reduced random coil by 6.94% upon US/HHP-treated dextranase protein compared to the control, which were helpful for the improvement of its activity. These results indicated that, the combination of US and HHP treatments could be an effective method for improving the hydrolysis of dextran in many industrial applications including sugar manufacturing processes.     

Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

Both static and dynamic high pressure applications provide interesting modifications in food structures which lead to new product formulations. In this study, the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP), on oil-in-water emulsions were identified and compared. Microfluidization was selected from among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared with the coarse emulsions. The stability of the emulsions was determined comparatively by using an analytical photo-centrifuge device employing novel analysis technology. Whey protein isolate (WPI) in combination with a food polysaccharide (xanthan gum, guar gum or locust bean gum) were used as emulsifying and stabilizing ingredients. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities, leading to distinctive improvements in emulsion stability. On the other hand, improvements in stability obtained with HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations containing higher oil content. Apart from these, HHP treatment was found to be relatively more contributive to the enhancements in viscoelastic properties.