Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate

Abstract

This study examined the ability of cavitation jet processing to regulate the oxidation concentrations with 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH) (0.2, 1, and 5 mmol/L) and the structure and emulsification of soy protein isolate (SPI). The tested properties included particle size distribution, hydrophobic properties (sulfhydryl group (SH) and disulfide bond (S-S) contents, surface hydrophobicity (H0)), emulsifying properties (particle size and ζ-potential of emulsions, emulsification activity index (EAI), and emulsification stability index (ESI)), as well as conformational characteristics. The high shear force of cavitation jet treatment reduced the particle size of oxidized SPI and distributed uniformly. Cavitation jet (90 MPa)-treated SPI (AAPH with 1 mmol/L) demonstrated a high H0 (4688.70 ± 84.60), high EAI (71.78 ± 1.52 m2/g), and high ESI (86.73 ± 0.97%). The ordered secondary structure (α-helix and β-turn content) of SPI was enhanced by the cavitation jet. Meanwhile, the distribution of SPI-oxidized aggregates was observed under an atomic force microscope. Therefore, cavitation jet processing combined with oxidation treatment is an effective method to improve the characteristics of SPI and has potential industrial application prospects.

Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine

“…The results also showed promotion of α‐helix, β‐turn and random coil as the increase of roasting strength, this might be due to contribution of roasting treatment to the formation of disulfide or isopeptide bonds (Xiang et al, 2020). As report goes, decreased β‐sheet and the increase of α‐helix and random coil indicated that rigid structure of protein molecule was weakened, flexible structure was enhanced, and molecule changed from ordered structure to disordered structure (He et al, 2020). This is one of the reasons for the improved protein functional properties.…”

The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics

“…Approximately 40 ml of GSPI and 10 ml of soybean oil were put into a 100-ml beaker, homogenized at a speed of 12,000 r/min for 2 min using T25 digital homogenizing and dispersing instrument (IKA, Germany) ( 36 ). Then, 50 μl was taken from the bottom and mixed with 5 ml of 0.1% SDS, and the absorbance values were measured at 500 nm.…”

Experimental Study on Cavitation Noise Characteristics of a Hydraulic Model of Mixed-Flow Pump

“…The national standards GB/T 3216-2016 and GB/T18149-2017 use the 3% drop in the head as the criterion for determining the completion of the cavitation test. During the test, the 3% drop in head occurs during the later stage of cavitation development on the test bench [25][26][27][28][29].…”