Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

The effects and mechanism of high hydrostatic pressure (HHP) on some functional and nutritional properties of soy protein isolate (SPI) for infant formula were investigated. Results indicated that solubility, water holding capacity, emulsification activity index, and foaming capacity were improved a...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-11, Vol.59 (22), p.12028-12036
Main Authors: Li, Huijing, Zhu, Kexue, Zhou, Huiming, Peng, Wei
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
beta-conglycinin
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
deglutition
Digestion
emulsifying
foaming
foaming capacity
Food industries
Fundamental and applied biological sciences. Psychology
gels
glycinin
hardness
Hot Temperature
Humans
Hydrogen-Ion Concentration
Hydrostatic Pressure
in vitro digestibility
Infant
Infant Formula - chemistry
Infant Formula - metabolism
infant formulas
Models, Biological
molecular weight
Nutritive Value
polyacrylamide gel electrophoresis
solubility
soy protein isolate
Soybean Proteins - chemistry
Soybean Proteins - isolation & purification
Soybean Proteins - metabolism
water holding capacity
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Summary:The effects and mechanism of high hydrostatic pressure (HHP) on some functional and nutritional properties of soy protein isolate (SPI) for infant formula were investigated. Results indicated that solubility, water holding capacity, emulsification activity index, and foaming capacity were improved at lower pressure and time levels, whereas these properties declined at higher levels. However, the emulsification stability index dropped when the pressure increased and the foaming stability decreased with pressure and time levels rising. HHP-treated SPI gave better swallowing properties and in vitro digestibility than control. The hardness, adhesive force, and springiness of SPI gels increased with increaded pressure and elongated time, being lower than those of the control. Near UV circular dichroism spectra confirmed the alteration of tertiary and/or quaternary conformations caused by HHP. Sodiumdoecyl sulfate polyacrylamide gel electrophoresis results indicated that β-conglycinin was more pressure labile than glycinin, and high molecular weight subunits formed via disulfide linkage at higher treatment levels.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf203390e