Effects of high hydrostatic pressure on physicochemical and functional properties of soybean protein isolate
Abstract Impacts of high hydrostatic pressure (HHP) pretreatment on the physicochemical, functional and antioxidant properties of soybean protein isolate (SPI) were investigated. Changes in the secondary and tertiary structures were determined by Fourier transform infrared spectra and fluorescence spectra. The particle sizes reduced from 217.20 nm to 192.70 nm while the zeta potential increased. It’s revealed by scanning electron microscopy that the HHP treatment could result in the formation of large aggregation, leaving the SPI with irregular and uneven surface. Moreover, hollow spheres were also observed in SPI by means of dynamic and static light scattering. As a result, the foaming capacity of HHP-treated SPI and antioxidant activity of the HHP-treated SPI hydrolysates were improved significantly.
| Main Authors: | , , , , , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2023
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100437 |
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| Summary: | Abstract Impacts of high hydrostatic pressure (HHP) pretreatment on the physicochemical, functional and antioxidant properties of soybean protein isolate (SPI) were investigated. Changes in the secondary and tertiary structures were determined by Fourier transform infrared spectra and fluorescence spectra. The particle sizes reduced from 217.20 nm to 192.70 nm while the zeta potential increased. It’s revealed by scanning electron microscopy that the HHP treatment could result in the formation of large aggregation, leaving the SPI with irregular and uneven surface. Moreover, hollow spheres were also observed in SPI by means of dynamic and static light scattering. As a result, the foaming capacity of HHP-treated SPI and antioxidant activity of the HHP-treated SPI hydrolysates were improved significantly. |
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