Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

Wang, Xiansheng; Tang, Chuan-He; Bian-sheng, LI; Yang, Xiaoquan; Li, Ling; Ma, Ching‐Yung

doi:10.1016/j.foodhyd.2007.01.027

Cited by 259 publications

(202 citation statements)

References 23 publications

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“…The increased EAI values under all the heating conditions suggest that the unfolding of proteins and subsequent exposure of hydrophobic groups generated by SBW treatment might be the dominant factor that enhanced the emulsifying properties. Similar results were reported by Wang et al (2008). As shown in Fig.…”

Section: Solubility Of Spi and Sbw-spisupporting

confidence: 92%

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

Zhang

Wang

et al. 2014

J Food Sci Technol

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Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200°C) for 20 min. The changes in the appearances, physicochemical properties and structural changes were investigated. After SBW treatment, the color of SPI solution modified turned to be yellow. The mean particle size and turbidity of SPI had similar behaviors. The mean particle size was decreased from 263.7 nm to 116.8 nm at 120°C and then reached the maximum at 160°C (1446.1 nm) due to the aggregation of protein. Then it was decreased to 722.9 nm at 200°C caused by the protein degradation. SBW treatment could significantly enhance the solubility, emulsifying and foaming properties of SPI. With increasing temperature, the crystalline structure of protein was gradually collapsed. The degradation of the protein advanced structure occurred, especially at 200°C revealed by ultra-high resolution mass spectrometry. Better functional properties exhibited in hydrolysis products indicating that SBW treatment could be used as a good method to modify the properties of soy proteins isolate for specific purposes under appropriate treatment condition.

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Section: Solubility Of Spi and Sbw-spisupporting

confidence: 92%

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

Zhang

Wang

et al. 2014

J Food Sci Technol

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“…Because of their macromolecular structure, surface hydrophobicity greatly influences the functionality of proteins compared to the total hydrophobicity [26]. The fluorescence intensity of ANS and protein is positively correlated with the surface hydrophobicity of protein [34,50]. As can be seen from Figure 3, the surface hydrophobicity of the protein samples pretreated by ultrasound was significantly higher than that of the control group (without sonication), ultrasound pretreatment significantly ( < 0.05) improved the surface hydrophobicity of rapeseed protein hydrolysates, and these results are consistent with the results reported in the literature [24,51,52].…”

Section: Effect Of Ultrasound Power On Surface Hydrophobicity (Ho) Ofmentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

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“…However, functional properties of SPI need to be further improved through appropriate modifications that contain physical, chemical and enzymatic treatments (Wang et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

et al. 2016

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Maillard reaction products (MRPs) of soybean protein isolate (SPI) and sugars (glucose and maltose) were prepared by heating in the aqueous dispersion at 95°C for 15 min with ultrasonic pretreatment (ultrasonic power of 200 W) for 20 min. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of SPI/sugar MRPs was investigated. SPI/sugar MRPs prepared with ultrasonic pretreatment had higher degree of glycation (DG), lower browning and less compact tertiary conformation than that with non-ultrasonic pretreatment. Surface hydrophobicity (H 0 ), particle size and rheological properties were measured by fluorescence spectrophotometry, laser particle size analysis and dynamic oscillatory rheometry, respectively. Glycation reduced H 0 and particle size as well as weaken the gel network formed by the acidification of GDL. However, ultrasound increased H 0 and decreased particle size. This is desirable for the formation of acid-induced gel structure. The ultrasonic pretreatments reduced/eliminate the weakening effect of glycation on the gel network of SPI/sugar MRPs, and even improved the gel properties.

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Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

Cited by 259 publications

References 23 publications

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

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

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

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