Effect of High Temperature and Humidity in Storage on Emulsibility of Soy Protein Isolate

Abstract:

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

• Periodical: Advanced Materials Research (Volumes 1004-1005)
• Pages: 823-826
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1004-1005.823
• Online since: August 2014
• Authors: Bing Yu Sun, Yan Guo Shi, Lin Lin Liu
• Keywords: Emulsibility, Package, Soy Protein Isolated (SPI), Storage

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