Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
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高强度超声对不同变性方法生产的大豆分离蛋白结构和理化性质的影响
DOI：
10.1016/j.foodhyd.2019.105216
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发表时间：
2019-12
影响因子：
10.7
通讯作者：
Hao Hu
中科院分区：
文献类型：
--
作者：
Ting Zheng;Xiaohui Li;Ahmed Taha;Yue Wei;Tan Hu;Pijiar Beyna Fatamorgana;Zhuo Zhang;Fengxia Liu;Xiaoyun Xu;Siyi Pan;Hao Hu
研究了高强度（低频）超声（HIU，80 W cm-2，20 kHz，持续0、10或25 min）对天然、醇变性和热湿变性大豆分离蛋白（SPI）理化性质的影响。对于非HIU样品，天然SPI比醇变性和热湿变性的SPI具有更高的溶解性、更高的表面疏水性和更小的颗粒尺寸。热湿变性的SPI及其冷凝胶具有较高的巯基含量、较致密的凝胶和较高的持水力。此外，较长的HIU改变了二级和三级结构，减小了粒径，提高了所有SPI聚集体的溶解性和表面疏水性。对于天然SPI，较长的HIU增加了SH含量、凝胶强度和WHC。因此，HIU技术可用于改善大豆分离蛋白的理化性质和功能特性。然而，分离或变性方法以及HIU时间会改变SPI的理化性质。
The effects of high intensity (low-frequency) ultrasound (HIU, 80 W cm−2, 20 kHz for 0, 10 or 25 min) on the physicochemical properties of native, alcohol denatured and heat moisture denatured soybean protein isolates (SPI) were investigated. For the non-HIU samples, native SPI showed higher solubility, higher surface hydrophobicity and smaller particle size than those of alcohol denatured and heat moisture denatured SPI. While, heat moisture denatured SPI and its cold gel exhibited higher sulfhydryl (SH) content, denser gel and higher water holding capacity (WHC) than those of other SPI aggregates. Moreover, longer HIU changed the secondary and the tertiary structure, decreased the particle size and improved the solubility as well as surface hydrophobicity of all SPI aggregates. For native SPI, longer HIU increased the SH content, gel strength and WHC. In conclusion, HIU technology could be used to improve the physiochemical and the functional properties of SPI. Nevertheless, the physiochemical properties of SPI changed based on the isolation or denaturation methods as well as HIU time.
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影响因子：
3.9
作者：
N. Pandjaitan;N. Hettiarachchy;Z. Ju;P. Crandall;C. Sneller;D. Dombek
通讯作者：
N. Pandjaitan;N. Hettiarachchy;Z. Ju;P. Crandall;C. Sneller;D. Dombek
DOI：
--
发表时间：
2006
期刊：
Food Science
影响因子：
--
作者：
Qiu Ai-yong
通讯作者：
Qiu Ai-yong
旋转空化提高商业大豆分离蛋白的乳化特性
影响因子：
8.4
作者：
Yang Feng;Liu Xue;Ren Xian'e;Huang Yongchun;Huang Chengdu;Zhang Kunming
通讯作者：
Zhang Kunming
高强度超声对转谷氨酰胺酶催化大豆分离蛋白冷凝固凝胶的影响
影响因子：
8.4
作者：
Zhang Peipei;Hu Tan;Feng Shaolong;Xu Qi;Zheng Ting;Zhou Moxi;Chu Xueqi;Huang Xingjian;Lu Xiaonan;Pan Siyi;Li-Chan Eunice C. Y.;Hu Hao
通讯作者：
Hu Hao
DOI：
--
发表时间：
2015
期刊：
--
影响因子：
--
作者：
Jonathan J. O'Sullivan;B. Murray;Cal Flynn;I. Norton
通讯作者：
Jonathan J. O'Sullivan;B. Murray;Cal Flynn;I. Norton