Modifications of Soy Protein Isolates Using Ultrasound Treatment for Improved Emulsifying Properties

Lin Chen; Jian She Chen; Lin Yu; Ke Gang Wu; Xiao Li Liu; Xiang Hua Chai

doi:10.4028/www.scientific.net/AMR.554-556.944

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Modifications of Soy Protein Isolates Using...

Modifications of Soy Protein Isolates Using Ultrasound Treatment for Improved Emulsifying Properties

Abstract:

Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of mean droplet sizes and creaming indices of emulsions (20% v/v oil, 1.6% w/v emulsifier) formed by control SPI and USPI-200−600W showed that ultrasound treatment could improve the emulsifying capability and emulsion stabilizing ability (against creaming) of SPI. And the improvements were significantly influenced by the power level of ultrasound. Some USPI (e.g., 400W) was capable of producing stable fine emulsions. A variety of physicochemical and interfacial properties of USPI in relation to emulsifying properties have been investigated. The results showed that compared with control SPI, USPI-400W had a higher protein adsorption fraction (F_ads) and a lower saturation surface load (Г_sat), which was mainly due to its higher PS and surface hydrophobicity (H₀), and may explain its markedly improved emulsifying capability. This study showed that ultrasound treatment could be an effective way for the functionality modification of globular proteins.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

944-948

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.944

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Online since:

July 2012

Authors:

Lin Chen, Jian She Chen, Lin Yu, Ke Gang Wu, Xiao Li Liu, Xiang Hua Chai

Keywords:

Emulsifying Properties, Protein Modification, Soy Protein Isolates, Ultrasound Treatment

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