Swirling cavitation improves the emulsifying properties of commercial soy protein isolate
Swirling cavitation improves the emulsifying properties of commercial soy protein isolate
复制标题
旋转空化提高商业大豆分离蛋白的乳化特性
DOI：
10.1016/j.ultsonch.2017.12.014
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发表时间：
2018
影响因子：
8.4
通讯作者：
Zhang Kunming
中科院分区：
文献类型：
--
作者：
Yang Feng;Liu Xue;Ren Xian'e;Huang Yongchun;Huang Chengdu;Zhang Kunming
乳化性是大豆蛋白的重要功能特性，人们采用物理、化学和酶法等多种方法对大豆蛋白进行改性。本文研究了不同压力和不同时间的旋流空化对大豆分离蛋白（SPI）乳化特性和理化特性的影响。离心空化处理后的大豆分离蛋白粒径明显减小，溶解度增加。与未处理的SPI相比，处理后的SPI形成的乳状液具有较高的乳化活性和乳化稳定性指数、较小的油滴尺寸、较低的絮凝指数、较高的吸附蛋白质、较低的界面蛋白质浓度和较低的分层指数，表明旋流空化作用改善了SPI的乳化性能。此外，旋流空化处理显著提高了SPI的表面疏水性，改变了SPI的二硫键，暴露了SPI的巯基含量。离心空化作用对SPI的二级结构也有影响，β-折叠含量增加，α-螺旋、β-转角和无规卷曲含量减少。此外，Pearson相关分析表明，经observed.in处理后，大豆分离蛋白的理化性质发生了显著变化，包括粒径减小、溶解性和表面疏水性增加以及β-折叠形成增加，这可能是大豆分离蛋白乳化性能提高的原因。emulsifying.properties因此，我们的研究结果表明，旋流空化处理可能是一种有效的技术，以改善SPI的乳化性能。
Since emulsifying properties are important functional properties of soy protein, many physical, chemical, and.enzymatic methods have been applied to treat soy protein to improve emulsifying properties. In this study, we.investigated the effects of swirling cavitation at different pressures and for different times on emulsifying and.physicochemical properties of soy protein isolate (SPI). The SPI treated with swirling cavitation showed a significant decrease in particle size and increase in solubility. Emulsions formed from treated SPI had higher.emulsifying activity and emulsifying stability indexes, smaller oil droplet sizes, lower flocculation indexes,.higher adsorbed proteins, lower interfacial protein concentrations, and lower creaming indexes than those.formed from untreated SPI, indicating that swirling cavitation improved the emulsifying properties of the SPI..Furthermore, swirling cavitation treatment significantly enhanced the surface hydrophobicity, altered the disulfide bond and exposed sulfhydryl group contents of the SPI. The secondary structure of the SPI was also.influenced by swirling cavitation, with an increase in β-sheet content and a decrease in α-helix, β-turn, and.random coil contents. In addition, several significant correlations between physicochemical and emulsifying.properties were revealed by Pearson correlation analysis, suggesting that the physicochemical changes observed.in treated SPI, including the decreased particle size, increased solubility and surface hydrophobicity, and enhanced β-sheet formation, may explain the improved emulsifying properties of the isolate. Thus, our findings.implied that swirling cavitation treatment may be an effective technique to improve the emulsifying properties.of SPI.