Effect of Refrigeration on Component of Soy Protein Isolate
The SPI was applied in food industry widely, but the component which could affect the functionalities and it may change during storage. The effect of store temperature, time, RH and package material on SPI 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/LDPE, and PE and then stored for 5 months in the conditions of RH55%，4°C. It was shown that the 7S/11S of SPI in all packages not change significantly. But 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 sharply especially in the later three months.
Yanguo Shi and Jinlong Zuo
G. Zhang et al., "Effect of Refrigeration on Component of Soy Protein Isolate", Advanced Materials Research, Vols. 183-185, pp. 2318-2321, 2011