Effect of High-pressure Homogenization on Structure and Functional Properties of Soybean β-Conglycinin

doi:10.7506/spkx1002-6630-201119018

Abstract

Abstract: The structure and functional properties of high-pressure homogenized β-conglycinin were investigated by differential scanning calorimetry (DSC), scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR). The denaturation temperature of the β-conglycinin was determined by DSC to be (74 ± 1) ℃. The particle size of the protein after high-pressure homogenization became much smaller. FTIR spectroscopy showed the protein structure was changed significantly after homogenization at 20 MPa and 30 MPa. Moreover, the protein exhibited a high solubility, emulsifying activity and emulsion stability and low whey precipitation after homogenization. The β-conglycinin revealed an increase of its water-holding capacity at the pressure levels of 20 MPa and 35 MPa, and an enhanced oil-holding capacity at 25 MPa and 30 MPa of homogenization pressure.

Key words: soybean β-conglycinin, high-pressure homogenization, structure, functional properties

CLC Number:

TQ93

GUO Li，WANG Peng，ZHAO Dong-jiang，WANG Guang-hui，ZHOU Feng-chao，MA Xue. Effect of High-pressure Homogenization on Structure and Functional Properties of Soybean β-Conglycinin[J]. FOOD SCIENCE, 2011, 32(19): 83-87.

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Effect of High-pressure Homogenization on Structure and Functional Properties of Soybean β-Conglycinin

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