Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

“…At 200°C, due to the disaggregation and degradation of protein, the particle size decreased. According to Martínez et al (2011), temperature and pressure are the major factors that influence the particle size. Particle size would also have effect on the protein functional properties (Jambrak et al 2009).…”

Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering

“…In addition, it has been established that soy protein subunits that aggregate and become insoluble during heating contribute to gelation (Wolf, 1970;Petrucelli and Anon, 1995a,b;Sorgentini et al, 1995). Furthermore, the aggregation of proteins caused by high pressure treatment has also been widely reported (Puppo et al, 2004;Tang and Ma, 2009;Martinez et al, 2011). Previous reports suggested that protein aggregation through noncovalent and covalent interactions form large molecular weight polymers, and consequently reduce protein solubility (Hager, 1984;Prudêncio-Ferreira and Arêas, 1993;Li and Lee, 1996;Fischer, 2004;Liu and Hsieh, 2008;Chen et al, 2011).…”

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

“…For example, the surface activity of molecules like whey or soy proteins is improved by HPH processing (Bouaouina, Desrumaux, Loisel, & Legrand, 2006;Floury, Desrumaux, & Legrand, 2002). On the contrary, other studies indicate that HPH treatment of some carbohydrates, commonly used as thickeners by the food industry like xanthan gum (Harte & Venegas, 2010;Lagoueyte & Paquin, 1998), guar gum (Villay, Lakkis de Filippis, Cerf, Vial, & Michaud, 2012), some starches (Augustin, Sanguansri, & Htoon, 2008;Che et al, 2009), or modified celluloses (Floury et al, 2002;Martínez, Ganesan, Pilosof, & Harte, 2011;Villay et al, 2012), provokes molecule depolymerisation and, thus the deterioration in thickening properties. This effect has been especially observed on stiff polymers, while globular molecules, as arabic gum, seem to be less sensible to HPH (Villay et al, 2012).…”