Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions

Kang, Zhuang‐Li; Xie, Jing‐jie; Hu, Zhongliang; Li, Yanping; Ma, Haile

doi:10.1016/j.foodhyd.2023.108775

Food Hydrocolloids

2023

DOI: 10.1016/j.foodhyd.2023.108775

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Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions

Zhuang‐Li Kang

Jing‐jie Xie

Zhongliang Hu³

et al.

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Cited by 14 publications

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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Kang,

Yao,

Xie

et al. 2024

J Sci Food Agric

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BackgroundSoy 11S globulin has high thermal stability, limiting its application in the production of low‐temperature gel foods. In this study, the low‐frequency magnetic field (LF‐MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin.ResultsCompared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water‐holding capacity, and absolute zeta potential values significantly increased (P < 0.05) after LF‐MF treatment. The LF‐MF treatment induced the unfolding of the protein structure and the fracture of disulphide bonds. The variations in solubility, foaming properties, viscosity, surface hydrophobicity, and rheological properties were closely related to the conformational changes of soy 11S globulin, with the optimum LF‐MF modification time being 90 min.ConclusionLF‐MF treatment is an effective method to improve various functional properties of native soy 11S globulin, and this study provides a reference for the development of plant‐based proteins in the food industry.This article is protected by copyright. All rights reserved.

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Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Kang,

Yao,

Xie

et al. 2024

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

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Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation

Shen,

Tian,

Wang

et al. 2024

Food Bioscience

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Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein

Yang,

Chi,

Jiang

et al. 2024

Food Chemistry

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Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions

Cited by 14 publications

References 37 publications

Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation

Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein

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