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Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

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Abstract

The sensitivity of soy protein isolate (SPI) to trypsin was characterized by its flexibility. The effects of different homogenization conditions on soy protein isolate flexibility and emulsifying properties were investigated. Set the homogenization pressure was 120 MPa (megapascal) and the homogenous number of times is 0–4 times, the flexibility increases with the increase of the homogenization times (0–3 times), the change trend of flexibility is not obvious (3–4 times). When the homogenization times was 0–3 times, the emulsifying activity increases, and the emulsifying activity was the strongest at 3 times, after homogenization 3 times, the change trend of emulsifying activity is not obvious, the trend of emulsification stability and emulsification activity were similar. The surface hydrophobicity increases with the increase of homogenization times, while the turbidity decreases. The other structural indicators such as Ultraviolet scanning and endogenous tryptophan fluorescence spectroscopy suggest that the structure of SPI becomes more stretch as the flexibility increases.

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Acknowledgements

The work was supported by funds from the National Soybean Industry Technical System Project (CARS-04-PS25).

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Authors and Affiliations

  1. College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China

    Yeye Xu, Xibo Wang, Jie Yu & Rui Li

  2. Leprino Foods Company, Denver, CO, 80211, USA

    Guorong Wang

  3. Chengdu New Lubricants Company, Chengdu, 610000, China

    Jian Wang

  4. COFCO Industry (Qinhuangdao) Pangthai Co., Ltd, Qinhuangdao, 066206, China

    Zeyu Zhang

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  1. Yeye Xu
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  2. Guorong Wang
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  3. Xibo Wang
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  4. Jie Yu
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  5. Jian Wang
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  6. Zeyu Zhang
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  7. Rui Li
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Correspondence to Xibo Wang.

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Xu, Y., Wang, G., Wang, X. et al. Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate. Food Sci Biotechnol 27, 1293–1299 (2018). https://doi.org/10.1007/s10068-018-0361-x

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  • DOI: https://doi.org/10.1007/s10068-018-0361-x

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