Effect of High Pressure Microfluidization on Functional and Conformational Properties of SPI

doi:10.7506/spkx1002-6630-201203016

Abstract

Abstract: The effect of high pressure microfluidization (HPM) on functional properties and conformational properties of soy protein isolated(SPI) was investigated by measuring solubility, emulsification, hydrophobic properties, DSC thermogram and UV-CD spectrum. HPM could cause insoluble aggregates to dissociate, thus improving the solubility, emulsifying activity index(EAI) and hydrophobic properties of SPI. DSC analysis indicated Td remained basically unchanged, but ΔH tended to decline. UV-CD spectrum analysis showed that both the tertiary conformation and secondary structure of SPI were nearly unaffected by HPM treatment.

Key words: soy protein isolated (SPI), high pressure microfluidization, functional properties, conformation

CLC Number:

TS201.2

SHEN Lan, WANG Chang-sheng, TANG Chuan-he. Effect of High Pressure Microfluidization on Functional and Conformational Properties of SPI[J]. FOOD SCIENCE, 2012, 33(3): 72-76.

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Effect of High Pressure Microfluidization on Functional and Conformational Properties of SPI

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