Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates

Abstract

A cavitation jet can enhance food proteins’ functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings have shown that radicals in an oxidative environment not only induce proteins to form insoluble oxidative aggregates with a large particle size and high molecular weight, but also attack the protein side chains to form soluble small molecular weight protein aggregates. Emulsion prepared by SOSPI shows worse interface properties than OSPI. A cavitation jet at a short treating time (<6 min) has been shown to break the core aggregation skeleton of soybean protein insoluble aggregates, and insoluble aggregates into soluble aggregates resulting in an increase of emulsion activity (EAI) and constancy (ESI), and a decrease of interfacial tension from 25.15 to 20.19 mN/m. However, a cavitation jet at a long treating time (>6 min) would cause soluble oxidized aggregates to reaggregate through an anti-parallel intermolecular β-sheet, which resulted in lower EAI and ESI, and a higher interfacial tension (22.44 mN/m). The results showed that suitable cavitation jet treatment could adjust the structural and functional features of SOSPI by targeted regulated transformation between the soluble and insoluble components.

Numerical investigation of partial cavitation in a Venturi tube by Eulerian-Lagrangian multiscale modelling

“…The mass transfer in the VOF is determined by the simplified Rayleigh-Plesset equation. The mass transfer rate without the second-order term and surface tension is expressed as follow: (4) where is the saturated pressure, is the bubble radius:…”

“…As an important energy conversion device or fluid conveying equipment, hydraulic machinery is widely used in various fields, including basic drainage irrigation [1], petrochemical industry, etc., and also covers advanced aerospace, ship submarines [2,3], etc. Cavitation has been widely used in emulsification [4], extraction [5], degradation [6] and catalysis [7].…”

Protein oxidation‐induced changes in the physicochemical properties and quality of plant food

“…Oxidation also reduced the flexibility of quinoa protein and prevented it from expanding rapidly at the oil–water interface, thus decreasing the emulsifying properties of quinoa protein (Cao et al ., 2021). In addition, oxidative treatment decreased the EAI and ESI of soybean protein aggregates, because oxidative treatment could form a highly ordered intermolecular β‐sheet between protein, which has a poor supporting effect on the flexible body (Guo et al ., 2023b).…”