Effect of Ultra-High Pressure on Allergenicity of Soybean Protein P34 and Functional Properties of Soybean Protein Isolate

doi:10.7506/spkx1002-6630-201513019

Abstract

Abstract:

The effect of ultra-high pressure (UHP) combined with enzymatic hydrolysis on the allergenicity of P34 in
soybean protein isolate (SPI) and the functional properties of desensitized SPI was studied. The results showed that ultra-high
pressure could accelerate the hydrolysis process to eliminate the immune activity of soybean protein P34 using flavourzyme
and improve the hydrolysis efficiency by 50%. The solubility, viscosity, emulsification, water-holding capacity, oil-absorbing
capacity, emulsion stability, foaming capacity and foam stability of SPI subjected to the combined treatment of ultra-high
pressure and hydrolysis were improved obviously when compared with the latter alone.

Key words: soybean, allergenic protein, P34, ultra-high pressure, hydrolysis

CLC Number:

TQ936.2

ZHENG Huanyu1,2,3, SHAO Hongmei2, ZHAO Dandan2, BAI Xiaojuan2, ZHU Xiuqing1,2,3, HAN Jianchun1,2,3, LIU Tianyi2,*. Effect of Ultra-High Pressure on Allergenicity of Soybean Protein P34 and Functional Properties of Soybean Protein Isolate[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513019.

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Effect of Ultra-High Pressure on Allergenicity of Soybean Protein P34 and Functional Properties of Soybean Protein Isolate

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