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Article: Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

TitleEffects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
Authors
Wang, XSTang, CHLi, BSYang, XQLi, LMa, CY
KeywordsFunctional property
High-pressure
Physicochemical property
Soy protein isolates (SPI)
Issue Date2008
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodhyd
Citation
Food Hydrocolloids, 2008, v. 22 n. 4, p. 560-567 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodhyd.2007.01.027
AbstractThe effects of high-pressure (HP) treatment on some physicochemical and functional properties of soy protein isolates (SPI) were investigated. Surface hydrophobicity (H o), free sulfhydryl (SH) content, differential scanning calorimetry characteristics, protein solubility, emulsifying activities, and heat-induced gelling property were evaluated. HP treatment at 200-600 MPa resulted in a slight but gradual decline in solubility, and a significant (P<0.05) increase in H o. Free SH content of SPI was significantly (P<0.05) increased after HP treatment at 200 MPa, but was gradually decreased with further increase in pressure. HP treatment at 200-600 MPa significantly (P<0.05) increased emulsification activity index, but decreased emulsion stability index. The heat-induced gelling property of SPI was also decreased by HP treatment. The influence of HP treatment on these properties was closely dependent on the protein concentration at which the SPI solutions were HP-treated. These results suggest that HP treatment could be used to modify the properties of soy proteins by appropriate selection of pressure level and protein concentration. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/89263
ISSN
0268-005X
2023 Impact Factor: 11.0
2023 SCImago Journal Rankings: 2.717
ISI Accession Number ID
WOS:000253838200009
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorWang, XSen_HK
dc.contributor.authorTang, CHen_HK
dc.contributor.authorLi, BSen_HK
dc.contributor.authorYang, XQen_HK
dc.contributor.authorLi, Len_HK
dc.contributor.authorMa, CYen_HK
dc.date.accessioned2010-09-06T09:54:37Z-
dc.date.available2010-09-06T09:54:37Z-
dc.date.issued2008en_HK
dc.identifier.citationFood Hydrocolloids, 2008, v. 22 n. 4, p. 560-567en_HK
dc.identifier.issn0268-005Xen_HK
dc.identifier.urihttp://hdl.handle.net/10722/89263-
dc.description.abstractThe effects of high-pressure (HP) treatment on some physicochemical and functional properties of soy protein isolates (SPI) were investigated. Surface hydrophobicity (H o), free sulfhydryl (SH) content, differential scanning calorimetry characteristics, protein solubility, emulsifying activities, and heat-induced gelling property were evaluated. HP treatment at 200-600 MPa resulted in a slight but gradual decline in solubility, and a significant (P<0.05) increase in H o. Free SH content of SPI was significantly (P<0.05) increased after HP treatment at 200 MPa, but was gradually decreased with further increase in pressure. HP treatment at 200-600 MPa significantly (P<0.05) increased emulsification activity index, but decreased emulsion stability index. The heat-induced gelling property of SPI was also decreased by HP treatment. The influence of HP treatment on these properties was closely dependent on the protein concentration at which the SPI solutions were HP-treated. These results suggest that HP treatment could be used to modify the properties of soy proteins by appropriate selection of pressure level and protein concentration. © 2007 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodhyden_HK
dc.relation.ispartofFood Hydrocolloidsen_HK
dc.rightsFood Hydrocolloids. Copyright © Elsevier BV.en_HK
dc.subjectFunctional propertyen_HK
dc.subjectHigh-pressureen_HK
dc.subjectPhysicochemical propertyen_HK
dc.subjectSoy protein isolates (SPI)en_HK
dc.titleEffects of high-pressure treatment on some physicochemical and functional properties of soy protein isolatesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0268-005X&volume=22&spage=560&epage=567&date=2008&atitle=Effects+of+high-pressure+treatment+on+some+physicochemical+and+functional+properties+of+soy+protein+isolatesen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodhyd.2007.01.027en_HK
dc.identifier.scopuseid_2-s2.0-38849139630en_HK
dc.identifier.hkuros145222en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-38849139630&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume22en_HK
dc.identifier.issue4en_HK
dc.identifier.spage560en_HK
dc.identifier.epage567en_HK
dc.identifier.isiWOS:000253838200009-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridWang, XS=25628762000en_HK
dc.identifier.scopusauthoridTang, CH=35197262700en_HK
dc.identifier.scopusauthoridLi, BS=23009171800en_HK
dc.identifier.scopusauthoridYang, XQ=7406499971en_HK
dc.identifier.scopusauthoridLi, L=36079389000en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK
dc.identifier.issnl0268-005X-

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