Effects of hydrodynamic cavitation at different pH values on the physicochemical properties and aggregation behavior of soybean glycinin

• Published in: Food science & technology 2022-06, Vol.163, p.113615, Article 113615
• Main Authors: Hou, Yucheng, Yang, Feng, Cao, Jinxuan, Huang, Yongchun, Li, Chunzhi, Li, Jiayun, Ren, Xian′e
• Format: Article
• Language: English
• Subjects: Aggregation behavior; circular dichroism spectroscopy; fluorescence; food industry; Functional property; glycinin; Hydrodynamic cavitation; hydrodynamics; hydrophobicity; particle size; Physicochemical property; solubility; soy protein; Soybean protein; soybeans
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113615

Soybean protein, especially glycinin, easily forms aggregates, limiting its application in some scenarios. In this research, the effects of different hydrodynamic cavitation (HC; 550 W for 0, 10 and 30 min) treatments on soybean glycinin aggregation at different pH values (2, 4, 6, 8 and 10) were investigated. At the five pH values, HC decreased the emulsifying activity index with increasing HC treatment time; however, the effects on the particle size, surface hydrophobicity (H0), solubility and emulsifying stability index (ESI) varied. Notably, HC had more significant effect on the physicochemical structure and functional properties at pH 6 than the other four pH because of different conformational structure, enhancing glycinin's H0 (from 850.95 ± 59.03 to 988.43 ± 64.68), solubility (from 21.85 ± 0.23 to 63.62 ± 1.18 g/100 g), and ESI (from 58.39 ± 7.46 to 127.74 ± 3.43 min). Moreover, HC influenced glycinin aggregation, as demonstrated by the intrinsic fluorescence spectra and circular dichroism results. In conclusion, HC changed the aggregation behavior and improved the functional properties of glycinin, indicating that HC is a promising technique to improve functional properties and provides a reference for the application of soybean protein in the food industry. •Hydrodynamic cavitation dissociated glycinin aggregates.•Hydrodynamic cavitation's had its effect at pH 6 due to intermolecular interaction.•Hydrodynamic cavitation improved hydrophobicity, solubility and emulsification.•Hydrodynamic cavitation increased β-sheet and decreased α-helixes at pH 6.