Effect of High Temperature and Humidity in Storage on Component and Oil Absorption of Soy Protein Isolate
The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI component and oil absorption 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 shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focus on the sulfhydryln group and disulfide bond, it was found that the content of sulfydryl decreases while disulfide bond increased.
Zhenyu Du and X.B Sun
B. Y. Sun et al., "Effect of High Temperature and Humidity in Storage on Component and Oil Absorption of Soy Protein Isolate", Advanced Materials Research, Vols. 113-116, pp. 416-419, 2010