Effect of high‐pressure homogenization on Ca²⁺‐induced gel formation of soybean 11 S globulin

Abstract

Background High‐pressure homogenization (HPH) is commonly used as a non‐thermal processing technique for soybean and soy protein products, and the preparation of soy protein gel products often requires the synergistic effect of HPH and heat treatment. The dissociative association behavior of 11 S is the key to the protein gel formation state. In this study, therefore, 11 S thermal gels were prepared by high‐pressure homogenization and co‐induction (90 °C, 30 min) (adding Ca2+ to promote gel formation before heat treatment), and the effects of different high‐pressure homogenization pressures (0–100 MPa) and co‐treatment on the dissociative association behavior of 11 S protein, gel properties, and microstructure of 11 S gels were investigated. Results The results showed that HPH at higher pressures led to the breaking of disulfide bonds of aggregates and disrupted non‐covalent interactions in protein aggregates, leading to collisions between protein aggregates and the reduction of large protein aggregates. High‐pressure homogenization treatment at 60 MPa improved the gel properties of 11 S more. The HPH combined with heating changed the binary and tertiary structure of 11 S soy globulin and enhanced the hydrophobic interaction between 11 S molecules, thus improving the gel properties of 11 S. The change in intermolecular forces reflected the positive effect of HPH treatment on the formation of denser and more homogeneous protein gels. Conclusion In conclusion, high‐pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.