The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid.
Acid
Aggregation
Emulsifying property
Structure
Ultrasound
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2019
01 May 2019
Historique:
received:
17
08
2018
revised:
16
11
2018
accepted:
29
11
2018
entrez:
7
1
2019
pubmed:
7
1
2019
medline:
14
2
2019
Statut:
ppublish
Résumé
The effects of ultrasound and acid on the aggregation, structures and emulsifying properties of soybean protein isolate (SPI) were investigated. Results of solubility showed that ultrasonic treatments at 0.001 M HCl increased the content of soluble SPI. The particle size of soluble aggregates subjected to ultrasonication and acid was initially decreased and then increased with increasing ultrasonic time. Secondary structure analysis, by circular dichroism, indicated lower a-helix and higher random coil amounts in SPI treated with short ultrasonic time, in contrast to the higher a-helix and lower random coil in SPI treated with longer time (more than 20 min). Emulsions prepared with SPI by 10 min of ultrasonication demonstrated significantly (P < 0.05) small droplet sizes and long term stability in comparison with their untreated counterparts. These results highlight that the emulsifying properties of SPI can be significantly improved by the synergistic effect of ultrasound and acid.
Identifiants
pubmed: 30611469
pii: S0308-8146(18)32097-1
doi: 10.1016/j.foodchem.2018.11.147
pii:
doi:
Substances chimiques
Emulsions
0
Protein Aggregates
0
Soybean Proteins
0
Hydrochloric Acid
QTT17582CB
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
114-119Informations de copyright
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