Ball-milling changed the physicochemical properties of SPI and its cold-set gels

作者：Liu, Bohui; Wang, Hui; Hu, Tan; Zhang, Peipei; Zhang, Zhuo; Pan, Siyi; Hu, Hao^*

来源：Journal of Food Engineering, 2017, 195: 158-165.

DOI：10.1016/j.jfoodeng.2016.10.006

• Mixer ball milling
• Conformational structure
• Soy protein
• Cold-set gel
• Gelation property
• Particle size

In this study, the effect of ball-milling (BM, Mixer Mill MM 400) treatments on the physicochemical properties of soybean protein isolate (SPI) and its cold-set gels induced by glucono-delta-lactone was studied. BM of SPI increased the gel strength and" water holding capacity of cold-set gels significantly after 4 min of BM treatments. BM treatments did not alter the primary structure of SPI, but caused minor changes of the secondary structure. Furthermore, surface hydrophobicity of SPI increased gradually from 2058 to 5051 after 10 min of BM, while free SH groups reduced from 3.92 to 2.65 mu mol/g protein. Moreover, near-UV CD spectra indicated that the tertiary conformation stability was increased and the hydrophobic groups might shift to a more hydrophobic microenvironment. In conclusion, appropriate BM treatments could change the physicochemical properties of SPI and increased the gelation properties of SPI cold-set gels.

• 出版日期2017-2
• 单位华中农业大学