Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering

被引:77
作者
Fang, Yanqiang [1 ]
Zhang, Bo [1 ]
Wei, Yimin [1 ]
Li, Shujing [1 ]
机构
[1] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agr Prod Proc, Minist Agr, Beijing 100193, Peoples R China
基金
中国国家自然科学基金;
关键词
Specific mechanical energy; Soy protein aggregation; Extrusion; SEC-MALLS; WHEAT-FLOUR PROTEINS; PERFORMANCE LIQUID-CHROMATOGRAPHY; MOLECULAR-WEIGHT DISTRIBUTION; HIGH-PRESSURE TREATMENT; TWIN-SCREW EXTRUSION; FUNCTIONAL-PROPERTIES; SOLUBILITY; ISOLATE; TEMPERATURE; COOKING;
D O I
10.1016/j.jfoodeng.2012.10.017
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The effects of specific mechanical energy (SME) on soy protein aggregation during extrusion process were studied using a combination of size exclusion chromatography, multi-angle laser light scattering (SEC-MALLS) and dynamic light scattering. Results showed that the weight-average molecular weights (M-w) of soy protein isolate (SPI) and those of the aggregates increased 74-104% and 39-67%, respectively after the extrusion treatments. However, they decreased from 2.688 to 2.340 x 10(6) g/mol and from 1.115 to 0.926 x 10(7) g/mol, respectively when SME increased from 839.81 to 1277.01 kJ/kg. The increasing SME caused the proportion increase of low molecular weight fractions from 35.02% to 52.63% as well. It was concluded that protein was disassociated/depolymerized by mechanical shear during the extrusion process, and the increasing SME could enhance the extent of breakdown of protein aggregates. There existed vital factors contributing to the aggregation of proteins, and more information of the vital factors needs to be further investigated. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:220 / 225
页数:6
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