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Combined Effect of Pulse Electric Field and Ultrasound on Functional Properties of Black Soybean Globin

BI Shuang, MA Wenjun, LI Yang, QI Baokun, WANG Zhongjiang, JIANG Lianzhou*   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2016-05-15 Published:2016-05-18


The effect of combined pulsed electric field (15 kV/cm) and low-frequency ultrasound (150, 300 or 450 W)
treatments for different time periods on functional properties of black soybean globin was addressed in this study. Functional
properties of black soybean globin varied among different treatments. The highest water-holding capacity (75.69%) and
gel strength (45.126 g) were obtained when black soybean globin was treated with pulsed electric field at 15 kV/cm in
combination with ultrasound irradiation at 300 W for 36 min. Moreover, its solubility also increased after the combined
treatment, and its elastic modulus was the highest as indicated by rheological test. Frequency sweep rheological experiments
revealed that a solid-like gel network was formed from black soybean globin under the above treatment conditions. The
microstructure of the gel was more regular under scanning electron microscopy (SEM).

Key words: black soybean globin, combined ultrasound-pulse electric field treatment, gel properties, rheological properties, water-holding capacity

CLC Number: