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

页码：110 / 116