scholarly journals Dynamic Viscoelastic Behavior of High Pressure Treated Soybean Protein Isolate Dispersions

2007 ◽  
Vol 10 (2) ◽  
pp. 397-411 ◽  
Author(s):  
Jasim Ahmed ◽  
Anwer Ayad ◽  
Hosahalli S. Ramaswamy ◽  
Inteaz Alli ◽  
Y. Shao
Keyword(s):  
High Pressure ◽  
Soybean Protein ◽  
Viscoelastic Behavior ◽  
Protein Isolate ◽  
Soybean Protein Isolate

scholarly journals High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1775 ◽  
Author(s):  
Fei Zhao ◽  
Daofang Zhang ◽  
Xiangyang Li ◽  
Haizhou Dong
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Antioxidant Activities ◽  
Soybean Protein ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Protein Isolate ◽  
Degree Of Hydrolysis ◽  
High Pressure Homogenization ◽  
Soybean Protein Isolate

The high-pressure homogenization (HPH) treatment of soybean protein isolate (SPI) before enzymatic hydrolysis using bromelain was investigated. Homogenization pressure and cycle effects were evaluated on the enzymatic degree of hydrolysis and the antioxidant activity of the hydrolysates generated. The antioxidant activity of SPI hydrolysates was analyzed by 1,1-dipheny-2-picrylhydrazyl (DPPH). The sizes and structures of the SPI-soluble aggregate after HPH treatment were analyzed using dynamic and static laser light scattering. The changes in the secondary structure, as measured by Fourier transform infrared spectroscopy (FTIR) and the macromorphology of SPI, were measured by scanning electron microscope (SEM). These results suggested that the HPH treatment (66.65%) could increase the antioxidant activities of the SPI hydrolysates compared with the control (54.18%). SPI hydrolysates treated at 20 MPa for four cycles obtained higher DPPH radical-scavenging activity than other samples. The control was predicted to be a hard sphere, and SPI treatment at 10 MPa was speculated to be Gaussian coil, polydisperse, and then the high-pressure treated SPI became a hollow sphere. Changes in the secondary structures showed protein aggregate formation and rearrangements. The image of SPI varied from a globular to a clump structure, as observed by the SEM. In conclusion, combining HPH treatment and enzymolysis could be an effective way to improve the antioxidant activity of the SPI.

scholarly journals Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Activity Index ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Holding Time ◽  
Emulsifying Activity ◽  
Soybean Protein Isolate ◽  
Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

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