Effect of hydrocavitation treatment on physicochemical and functional properties of soy protein isolate

Shruti Kakade, Sachin Sonawane, Prasanna Bhalerao, Ashish Dabade
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Abstract

A hydrocavitation reactor was employed to treat diluted samples of soy protein isolate (SPI) at room temperature for 0, 60, and 90-minute intervals, revealing significant improvements in vitro enzymatic digestion, trypsin inhibition, water holding, oil holding, emulsification, and solubility properties. The secondary protein structure underwent significant modifications, with an increase in surface area, etching phenomena, and structural aggregation. The extent of amino acid digestion for hydrocavitation-treated proteins exhibited an augmentation from 180.9 % ± 1.429 μg/mL to 189.5 % ± 0.556 μg/mL. Additionally, the water holding capacity of the treated proteins increased from 3.51 % ± 0.131 to 3.78 % ± 0.097, while there was a corresponding decrease in oil holding capacity. Solubility showed a noteworthy rise from 24.70 % ± 0.042 to 38.23 % ± 0.031 following the hydrocavitation treatment. These findings underscore the potential of hydrocavitation technology as an appealing avenue for non-thermal, chemical-free food processing, enhancing product quality and digestibility through minimal processing techniques.

Abstract Image

水蒸气处理对大豆分离蛋白理化和功能特性的影响
采用水力空化反应器在室温下对稀释的大豆分离蛋白(SPI)样品进行了 0、60 和 90 分钟的处理,结果表明大豆分离蛋白在体外酶消化、胰蛋白酶抑制、保水、保油、乳化和溶解特性方面均有显著改善。蛋白质的二级结构发生了显著变化,表面积增大,出现了蚀刻现象和结构聚集。经水蚀处理的蛋白质的氨基酸消化程度从 180.9 % ± 1.429 μg/mL 增加到 189.5 % ± 0.556 μg/mL。此外,经处理的蛋白质的持水量从 3.51 % ± 0.131 增至 3.78 % ± 0.097,而持油量则相应减少。水蒸气处理后,溶解度从 24.70 % ± 0.042 显著上升到 38.23 % ± 0.031。这些发现凸显了水力萃取技术的潜力,它是一种非热处理、不含化学物质的食品加工方法,可通过最低限度的加工技术提高产品质量和消化率。
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CiteScore
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