Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-24 DOI:10.1016/j.jfoodeng.2025.112705

Zheng Xu, Xixi Wu, Naveed Mahmood, Shuang Zhang, Yang Li

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Abstract

This study investigated the impacts of ultrasound treatment (200–600 W) and/or pH-shifting (pH 12.0) on the structural and functional characteristics of aggregated insoluble soybean protein hydrolysate (AISPH), and further explored the efficacy of emulsion stabilized by these modified samples. The outcomes revealed that the combination of pH-shifting and ultrasound significantly improved the structural and functional properties of AISPH, with the improvement degree varying according to the ultrasound power. Moderate ultrasound (200–400 W) promoted the structure unfolding and de-aggregation, enhancing its solubility and emulsifying capabilities by decreasing the size and turbidity of the particles, increasing the negative surface charge, β-sheet and random coil contents, and exposing more hydrophobic and free sulfhydryl (-SH) groups. Conversely, higher-power (600 W) induced re-aggregation through hydrophobic interactions and disulfide (-S-S-) bonds. Additionally, the modified AISPH-stabilized emulsions exhibited smaller and more uniform particle size distributions, higher viscosity, and lower creaming indices (CI). Notably, U400-12-E exhibited the smallest particle size and the lowest CI. In conclusion, this research offers novel strategies for improving the structural and functional properties of AISPH, and the modified AISPH holds great promise for application as an emulsifier.

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聚合不溶性大豆蛋白水解物用于稳定油水乳状液：超声辅助ph转移改性研究

本研究考察了超声处理（200-600 W）和/或pH转移（pH 12.0）对聚合不溶性大豆蛋白水解物（AISPH）结构和功能特性的影响，并进一步探讨了这些改性样品稳定乳液的效果。结果显示，ph移位与超声联合作用可显著改善AISPH的结构和功能特性，且改善程度随超声功率的不同而不同。中等超声（200-400 W）通过减小颗粒的尺寸和浊度，增加表面负电荷、β-片和随机线圈的含量，暴露更多的疏水和游离巯基（-SH），促进了结构的展开和解聚，增强了其溶解度和乳化能力。相反，更高的功率（600w）通过疏水相互作用和二硫键（- s - s -）诱导重新聚集。此外，改性后的aisph稳定乳剂具有更小、更均匀的粒径分布、更高的粘度和更低的乳化指数（CI）。值得注意的是，U400-12-E的粒径最小，CI最低。综上所述，本研究为改善AISPH的结构和功能特性提供了新的策略，改性后的AISPH作为乳化剂具有很大的应用前景。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.