Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions.

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2019-05-01 Epub Date: 2019-04-09 DOI:10.5650/jos.ess18228

Shuang Chen, Xiaodan Wang, Yeye Xu, Xiaonan Zhang, Xibo Wang, Lianzhou Jiang

{"title":"Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions.","authors":"Shuang Chen, Xiaodan Wang, Yeye Xu, Xiaonan Zhang, Xibo Wang, Lianzhou Jiang","doi":"10.5650/jos.ess18228","DOIUrl":null,"url":null,"abstract":"<p><p>The effect of high pressure homogenization (HPH) treatment (40 to 200MPa) on the structure, interfacial properties and oxidative stability of soy protein isolate emulsions were investigated. After HPH process, emulsifying activity (EAI) and emulsion stability (ESI) could be improved by 114% and 125%, percentage of protein adsorbed to oil-in-water emulsions significantly improved when the pressure was not more than 160 MPa. SDS-PAGE showed that the HPH caused more low molecular mass subunits as the samples were treated below 160 MPa. FTIR traced the changes of four conformations in the secondary structure. Within a suitable pressure range, the apparent viscosity increased with the increasing of pressure, which reflected shear thinning; rheological measurement of emulsions showed G'>G'', G' and G'' both increased significantly with frequency increasing; emulsions treated by HPH had better oxidative stability. This paper suggested the HPH was a useful method for preparation the highly viscous and stable emulsions.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2019-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5650/jos.ess18228","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of oleo science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5650/jos.ess18228","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2019/4/9 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 9

Abstract

The effect of high pressure homogenization (HPH) treatment (40 to 200MPa) on the structure, interfacial properties and oxidative stability of soy protein isolate emulsions were investigated. After HPH process, emulsifying activity (EAI) and emulsion stability (ESI) could be improved by 114% and 125%, percentage of protein adsorbed to oil-in-water emulsions significantly improved when the pressure was not more than 160 MPa. SDS-PAGE showed that the HPH caused more low molecular mass subunits as the samples were treated below 160 MPa. FTIR traced the changes of four conformations in the secondary structure. Within a suitable pressure range, the apparent viscosity increased with the increasing of pressure, which reflected shear thinning; rheological measurement of emulsions showed G'>G'', G' and G'' both increased significantly with frequency increasing; emulsions treated by HPH had better oxidative stability. This paper suggested the HPH was a useful method for preparation the highly viscous and stable emulsions.

查看原文本刊更多论文

高压处理对大豆分离蛋白稳定乳状液界面性质、结构和氧化稳定性的影响。

研究了高压均质(HPH)处理(40 ~ 200MPa)对大豆分离蛋白乳剂的结构、界面性能和氧化稳定性的影响。经HPH处理后，乳化活性(EAI)和乳状液稳定性(ESI)分别提高了114%和125%，在压力不大于160 MPa时，水包油乳状液的蛋白质吸附率显著提高。SDS-PAGE分析结果表明，在160 MPa以下，HPH作用使样品的低分子质量亚基增多。FTIR对二级结构中四种构象的变化进行了跟踪。在适当的压力范围内，表观粘度随压力的增大而增大，反映出剪切减薄;乳剂流变学测量结果表明，随着频率的增加，G′>G′，G′和G′均显著增大;HPH处理乳状液具有较好的氧化稳定性。本文认为HPH法是制备高粘度、高稳定性乳剂的有效方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.