Effects of High Power Pulsed Electric Field on Hydrophobicity and Sulfhydry Groups Content of Soybean Protein Isolated

Abstract

Abstract: The effects of high power pulsed electric field on the hydrophobicity and sulfhydry groups content of soybean protein isolate were studied in this paper. The results indicated that both hydrophobicity and sulfhydry groups content of soybean protein isolate increase with the increment of the electric field intensity, pulse width and sample treatment time, while 40kV/cm of the electric field intensity, and 40ml/min of sample flow rate make them decrease a little. This demonstrated that high power pulsed electric field can affect the tridimensional structure of soybean protein isolate. The higher the electric field intensity, the pulse width and the sample treatment time, the higher the protein denature degree will be.

Key words: high power pulsed electric field, soybean protein isolated, hydrophobicity, sulfhydry groups content

LI Ying-Qiu, CHEN Zheng-Xing. Effects of High Power Pulsed Electric Field on Hydrophobicity and Sulfhydry Groups Content of Soybean Protein Isolated[J]. FOOD SCIENCE, 2006, 27(5): 40-43.

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Effects of High Power Pulsed Electric Field on Hydrophobicity and Sulfhydry Groups Content of Soybean Protein Isolated

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