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| Effects of high-pressure microfluidization on structure, functional and emulsion properties of soy protein isolate |
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| DOI：10.12166/j.zgyz.1003-7969/2020.01.014 |
| KeyWord:：soy protein isolate high-pressure microfluidization structure functional property emulsion |
| FundProject:国家“863”计划项目(2013AA102203-5)；江西省教育厅青年基金项目 (GJJ14222) |
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| Abstract: |
| The soy protein isolate (SPI) was treated under different pressures by dynamic high-pressure microfluidization (DHPM) technology. The changes of structure, functional and emulsion properties of SPI before and after DHPM treatment were analyzed. The results showed that the low-pressure homogenization treatment could reduce the particle size of SPI. When the homogenization pressure increased to a certain extent, the interaction between proteins increased, and the particle size with the same trends. With the homogenization pressure gradually increased from 0 MPa to 95 MPa, the solubility of SPI was significantly improved. However, when the homogenization pressure increased to 125 MPa and 155 MPa, the solubility decreased. The effect of high-pressure treatment on emulsifying ability was basically consistent with the change trends of solubility.The surface hydrophobicity increased with the increase of pressure.The endogenous fluorescence results showed that with the increase of homogenization pressure, the maximum absorption wavelength red shifted, the fluorescence intensity decreased, and the tryptophan residue were exposed to the polar environment.The particle size of SPI emulsion decreased with the increase of homogeneous pressure except 95 MPa.The oxidation rates of the emulsion was the fastest when the pressure was 65 MPa, and the primary oxidation rates of the emulsion at 125 MPa and 155 MPa were lower than that of the untreated emulsion. |
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