Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions

Chen, Shuang; Wang, Xiaodan; Xu, Yongping; Zhang, Xiaonan; Wang, Xibo; Jiang, Lianzhou

doi:10.5650/jos.ess18228

Cited by 16 publications

(8 citation statements)

References 40 publications

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“…In the stress of 100–120 MPa, decrease in UV absorption intensity and blue‐shift phenomenon of protein samples signified the exposure of tyrosine residues after HPH treatment and the transfer of proteins from a hydrophilic environment to a more hydrophobic environment. Moreover, it also indicated that protein aggregates showed a tendency of re‐aggregation (Chen et al ., 2019). A slight redshift occurred when the pressure was higher than 120 MPa, which was possibly due to the repackaging of tyrosine (Ren et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

Sun

Huang

et al. 2022

Int J of Food Sci Tech

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In this study, we investigated the effects of high-pressure homogenisation (HPH) combined with Lactobacillus (LAC) induction (43 °C and 8 h) on the gel properties and structure of soymilk protein under different pressures (0,100,110,120,130 and 140 MPa). HPH significantly improved the fermentation rate and gel characteristics of the soymilk. The soybean protein treated at 120 MPa had the best gel characteristics, with shorter gel formation time, higher water-holding capacity and stronger hardness and viscosity. Particle size and protein structure analyses confirmed that the particle size of soy protein was smaller and the protein was more folded at a homogenising pressure of 120 MPa. HPH accelerated the unfolding of protein structure and exposure of hydrophobic groups, facilitating the interaction between LAC and proteins, thereby accelerating the formation of macromolecular aggregates in gels and improving the gelation properties of soy protein. This work established the application prospect of HPH in dairy processing and soybean-based fermentation product development.

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Section: Resultsmentioning

confidence: 99%

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

Sun

Huang

et al. 2022

Int J of Food Sci Tech

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“…Both EAI and ESI steadily improved as the homogenization pressure increased, reaching a maximum of 64.63 ± 0.28 m 2 /g and 23.15 ± 0.19 min at 120 MPa, respectively. HPH and the Maillard reaction caused structural unfolding, which yielded greater flexibility and increased spatial site resistance, thus exposing hydrophobic groups contained within the molecule and increasing the lipophilicity of the protein [ 9 ]. Therefore, protein molecules may be quickly and tightly adsorbed at the water/oil interface to form a dense protective barrier that prevents oil droplets from aggregating, thus increasing the protein’s emulsifying abilities [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, controlling the degree of response during the early stages of conjugation is important. The effects of reducing sugar type and treatment method on the degree of the Maillard reaction have been a main focus of research [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization

XIE

Liu²,

Zhang

et al. 2022

Foods

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This study explored the Maillard reaction process during the glycation of soy protein isolate (SPI) with galacto-oligosaccharides (GOSs) under high-pressure homogenization (HPH) and its effects on the emulsifying properties of SPI. SPI-GOS glycation under moderate pressure (80 MPa) significantly inhibited the occurrence and extent of the Maillard reaction (p < 0.05), but homogenization pressures in the range of 80–140 MPa gradually promoted this reaction. HPH caused a decrease in the surface hydrophobicity of the glycated protein, an increase in the abundance of free sulfhydryl groups, unfolding of the protein molecular structure, and the formation of new covalent bonds (C=O, C=N). Additionally, the particle size of emulsions created with SPI-GOS conjugates was reduced under HPH, thus improving the emulsifying properties of SPI. A reduction in particle size (117 nm), enhanced zeta potential (−23 mV), and uniform droplet size were observed for the emulsion created with the SPI-GOS conjugate prepared at 120 MPa. The conformational changes in the glycated protein supported the improved emulsification function. All results were significantly different (p < 0.05). The study findings indicate that HPH provides a potential method for controlling glycation and improving the emulsifying properties of SPI.

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“…Recently, Chen et al 58 reported that increasing the operating pressure of HPH beyond an optimum value causes the oxidative degradation of oil during emulsification. On increasing the pressure from 1 to 1200 bar (0.1−120 MPa), no major change in the peroxide value was observed, but on further increasing the pressure beyond 1200 bar, the peroxide value increased rapidly.…”

Section: Assessment Of Oxidative Stability Of the Emulsionmentioning

confidence: 99%

Critical Review on Hydrodynamic Cavitation as an Intensifying Homogenizing Technique for Oil-in-Water Emulsification: Theoretical Insight, Current Status, and Future Perspectives

Carpenter

Pinjari

Saharan

et al. 2022

Ind. Eng. Chem. Res.

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In the recent decade, hydrodynamic cavitation (HC) emerged as a promising and effective homogenization technique for preparing oil-in-water (O/W) nanoemulsion. This technique has presented several advantages: size reduction to the nanoscale, longterm kinetic stability, and high energy efficiency. However, in the reported literature, the physical and chemical stability has not been considered to define the quality of the prepared emulsions using HC. Therefore, it is now essential to understand the effect of several geometrical and operating parameters of HC on the physical and chemical stabilities of the prepared emulsions to cover their broader applications. This review attempts to answer this question through a critical analysis of previously reported work. This review gives an overview of the mechanism of cavitationally assisted emulsification, disruptive forces involved in the emulsification process, operating parameters affecting the emulsion stability, and the current research in this area. This review elucidates the possible HC-induced lipid degradation pathway during emulsification which has been overlooked so far. The possible mechanisms and operating conditions affecting the lipid oxidation during HC-assisted emulsification are presented. Some effective strategies and recommendations for obtaining the optimum operating parameters are presented. Future perspectives and directions for further investigations in this area are also discussed.

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Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions

Cited by 16 publications

References 40 publications

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels

Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization

Critical Review on Hydrodynamic Cavitation as an Intensifying Homogenizing Technique for Oil-in-Water Emulsification: Theoretical Insight, Current Status, and Future Perspectives

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