FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (7): 110-116.doi: 10.7506/spkx1002-6630-20190304-028

• Food Engineering • Previous Articles     Next Articles

Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate

BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Heilongjiang Government Big Data Center, Harbin 150028, China)
  • Online:2020-04-15 Published:2020-04-20

Abstract: In this paper, the effects of different durations of jet cavitation treatment (2, 4, 6, 8 and 10 min) on the structure and physicochemical properties of soy protein isolate (SPI) was studied by Fourier transform infrared spectroscopy, fluorescence spectroscopy, the Lowry method, and the fluorescent probe 8-anilino-1-naphthalene sulfonate, and the underlying molecular mechanism was determined. The results showed that the secondary structure of SPI changed with the prolongation of jet cavitation time, and the β-sheet structure gradually transformed to α-helix, and the polarity of the microenvironment of tryptophan residues increased. The solubility, emulsifying capacity, oil-holding capacity and surface hydrophobicity were significantly increased with jet cavitation time (P < 0.05), while turbidity and water-holding capacity decreased gradually due to the over-treatment effect. Therefore, jet cavitation technology can effectively improve the physicochemical properties of SPI, and provide a new research direction for protein modification, which is beneficial to industrial utilization.

Key words: jet cavitation, soy protein isolate, physicochemical properties, structural properties

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