Ultra high pressure homogenization effect on the proteins in soy flour

作者：Liu Hsiao Hui; Kuo Meng I^*

来源：Food Hydrocolloids, 2016, 52: 741-748.

DOI：10.1016/j.foodhyd.2015.08.018

• High pressure homogenization
• Heating
• Soy protein
• Soy flour
• Modification

Ultra high pressure homogenization (UHPH) is a non-thermal processing technique for the food functional properties modification. The objective of this study was to investigate the effect of UHPH on functional characteristics and subunit distribution of proteins in soy flour. The full-fat soy flour was treated by aqueous heating for 10 min or UHPH at the pressure of 100 or 150 MPa for 2 or 3 cycles and then freeze-dried. The sulfhydryl content and surface hydrophobicity of proteins were changed after aqueous heating or UHPH treatment. Denatured proteins in soy flour consequently formed large aggregates (particulates) and reduced protein solubility. The proteins in soluble fraction of aqueous heated soy flour mostly contained the acidic subunit of 11S and alpha subunit of 7S. The basic subunits of 11S and the remaining acidic subunits of 11S combined into a larger particulate protein in the insoluble fraction through disulfide bonding and hydrophobic interaction. The protein-protein interaction and their rearrangement might occur more rapidly and randomly in UHPH modified soy flour. The structure of particulate proteins were much simpler than that in aqueous heated soy flour due to a lower degree of protein denaturation and also due to the strong mechanical forces generated by UHPH. Changes in the protein functional characteristics and subunit distribution in soy flour with different treatments are distinct. These results could provide information for determining UHPH applying condition in soy flour modification.

• 出版日期2016-1