Effects of High Pressure Combined with pH-Shifting Treatment on Structure and Emulsifying Properties of Soy Protein Isolate Glycosylation Products [高压复合pH偏移预处理对大豆蛋白糖基化复合物结构及乳化性质影响]

作者：Tan M.; Xu J.; Yang X.; Gao H.; Luo S.; Li X.; Zheng Z.

来源：中国粮油学报, 2022, 37(4): 91-98.

• Alkaline pH shifting
• Emulsifying properties
• Glycosylation
• High hydrostatic pressure
• Soy protein isolate

Ultra-high pressure treatment and alkaline pH-shifting treatment were applied individually and in combination on soybean protein isolate (SPI), and then SPI was glycated with maltodextrin. The structure and emulsifying properties of the conjugates under the different pretreatment were characterized. Different pretreatment promoted the occurrence of glycosylation, especially the effects of the pressurization-assisted pH shifting treatment, was more prominent. The combined treatment increased the degree of grafting and the browning values, enhanced the transition of secondary structure from an ordered to a disordered state, facilitated the exposure of hydrophobic groups initially buried inside, and loosed the tertiary structure of protein molecule. It was found that pressurization at 400 MPa combined with alkaline pH shifting treatment had the most significant effect on promoting the glycosylation of SPI. Meanwhile, the emulsifying ability and emulsion stability reached the maximum value of 31.38 m2/g and 36.88 min, which were 1.89 and 1.60 times as those of control group.

• 单位
  合肥工业大学