Research Progress on the Effects of High Pressure Homogenization on the Properties of Soybean Protein Emulsions

被引：0
作者：
Sun B. [1 ]
Guo R. [1 ]
Liu L. [1 ]
Huang Y. [1 ]
Lü M. [1 ]
Gao Y. [1 ]
Zhu X. [1 ]
机构：
[1] College of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 01期
关键词：
functional properties; high pressure homogenization; mechanism of action; protein structure; soybean protein emulsion;
D O I：
10.13386/j.issn1002-0306.2022030135
中图分类号：
学科分类号：
摘要：
As a high-molecular-weight protein, soybean protein has good biphilicity and surface activity, and can play an emulsifying role in the emulsion by forming a viscoelastin layer at the interface of the oil droplet, thereby improving the stability of the emulsion system. High-pressure homogenization technology is a new non-thermal processing technology that changes the structure and processing characteristics of proteins through the comprehensive effect of static high pressure and homogenization valve, which can prepare nanoscale soybean protein emulsions. Soybean protein emulsion is focused on in this paper, the process of preparing soybean protein emulsion by high pressure homogenization and the influence of homogenization conditions are expounded, based on domestic and foreign research, the progress on the effects of high-pressure homogenization on the structure (particle size, ζ-potential, spatial structure) and functional properties (rheological properties, emulsifying properties and gel properties) of soybean protein emulsion is systematically introduced. Finally, according to the current research progress, the application of high-pressure homogenization in the processing of soybean protein emulsions is proposed to provide certain help for the research of soybean protein emulsions. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
引用
收藏
页码：465 / 474
页数：9
相关论文
共 94 条
[81]  
WANG S, YANG J, SHAO G, Et al., pH-Induced conforma-tional changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization[J], Food Hydrocolloids, 109, 13, (2020)
[82]  
BACIGALUPE A, COVA M, CEDRES JP, Et al., Rheologi-cal characterization of a wood adhesive based on a hydrolyzed soy protein suspension[J], Journal of Polymers and the Environment, 28, 4, pp. 2490-2497, (2020)
[83]  
HUANG L, DING X, LI Y, Et al., The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid[J], Food Chemistry, 279, (2019)
[84]  
YIN Z, WANG Z, HE Z, Et al., Effect of particle size and mi-crostructure on the physical properties of soybean insoluble dietary fiber in aqueous solution[J], Food Bioscience, 41, 4, (2021)
[85]  
COLLETTI A C, DELGADO J F, CABEZAS D M, Et al., Soybean hull insoluble polysaccharides: Improvements of its physic-ochemical properties through high pressure homogenization[J], Food Biophysics, 15, 2, pp. 173-187, (2020)
[86]  
TAN M, XU J, GAO H, Et al., Effects of combined high hy-drostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates[J], Journal of Food Engineering, 306, 1, (2021)
[87]  
SUN B Y, LI Z M, LIU L L, Et al., Research progress on the influence of high pressure homogenization technology on the structure and fermentation characteristics of soybean protein[J], Food Industry Science and Technology, 43, 13, (2022)
[88]  
HONG R, LI L., Research progress on self-assembled gel of soybean protein[J], Food Sci-ence, 41, 3, (2020)
[89]  
TANG X T, KONG B H, LIU Q, Et al., Study on the gel properties of starch and soybean protein isolate treated with high pressure homogeniza-tion[J], Chinese Journal of Food Science, 16, 9, (2016)
[90]  
LONG X T, ZHAO M M, LUO D H, Et al., Effects of high pressure homogenization on the functional properties of soybean protein isolate[J], Food and Fermentation Industries, 35, 3, (2009)
12345678910