Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate

被引：3
|
作者：
Bai, Yin [1 ]
Gao, Yue [1 ]
Wang, Zhongjiang [1 ]
Jiang, Zhongyang [2 ]
Meng, Fandi [1 ]
Jiang, Lianzhou [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China
[2] Heilongjiang Government Big Data Center, Harbin,150028, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 07期
关键词：
Cavitation - Fluorescence spectroscopy - Physicochemical properties - Proteins - Structural properties - Amino acids - Emulsification - Fourier transform infrared spectroscopy - Industrial research;
D O I：
10.7506/spkx1002-6630-20190304-028
中图分类号：
学科分类号：
摘要：
In this paper, the effects of different durations of jet cavitation treatment (2, 4, 6, 8 and 10 min) on the structure and physicochemical properties of soy protein isolate (SPI) was studied by Fourier transform infrared spectroscopy,fluorescence spectroscopy, the Lowry method, and the fluorescent probe 8-anilino-1-naphthalene sulfonate, and the underlying molecular mechanism was determined. The results showed that the secondary structure of SPI changed with the prolongation of jet cavitation time, and the β-sheet structure gradually transformed to α-helix, and the polarity of the microenvironment of tryptophan residues increased. The solubility, emulsifying capacity, oil-holding capacity and surface hydrophobicity were significantly increased with jet cavitation time (P © 2020, China Food Publishing Company. All right reserved.
引用
收藏
页码：110 / 116
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