This research article on the effect of long-term high-pressure treatment of patatin-rich potato protein isolate on aggregation and surface properties has the following potential problems:
1. The high pressure treatment at 400 MPa for up to 48 hours was only described in the study, but there is a lack of appropriate control experiments to compare the changes of untreated samples or samples treated in a short time, which is very important for accurately evaluating the time-dependent effect of high pressure treatment.
2. Although it was mentioned that intermediate products were obtained within 24 hours after high pressure release, the specific structural characteristics, changing trends and possible functional effects of these intermediate products were not elaborated in detail.
3. Although dynamic light scattering, fluorescence and SAXS are mentioned to track the protein aggregation process, detailed dynamic curves and data points are not fully displayed, which is not conducive to understanding the specific law of aggregation behavior changing with time and pressure during high pressure treatment.
4. It is pointed out that the high-pressure treated Po-PI dispersion shows higher surface hydrophobicity and lower adsorption rate, but specific numerical and statistical significance analysis should be provided for the measurement results of surface tension and interfacial film hardness, so as to further explore the influence of high-pressure treatment on surface properties.
5. Whether the stability and functionality (such as emulsification, gelation, etc.) of the stable macromolecular aggregates formed after high pressure treatment are affected in the food system needs to be supplemented with corresponding experimental data and evaluation.
To sum up, this paper needs to improve the experimental design, supplement more quantitative and qualitative data to support the conclusion, and enhance the depth and relevance of the discussion part, so as to better clarify the mechanism and practical significance of high-pressure treatment on potato protein aggregation and surface properties change.