Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization

LWT

Volumn 69, Issue , 2016, Pages 1-8

  Chen, Lin ^a   Chen, Jianshe ^b   Yu, Lin ^a   Wu, Kegang ^a  

^a GUANGDONG UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Emulsification functionality; High pressure microfluidization; Pancreatin hydrolysis; Soy protein isolate; Surface active peptides

Indexed keywords

HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION; OILS AND FATS; PEPTIDES; PROTEOLYSIS;

BRIDGING FLOCCULATION; DEGREE OF HYDROLYSIS; FUNCTIONAL MODIFICATION; HIGH PRESSURE MICROFLUIDIZATION; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; SURFACE-ACTIVE PEPTIDES; TREATMENT CONDITIONS;

EMULSIFICATION;

EID: 84959883759     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.030     Document Type: Article

References (25)

1. Adjonu R., Doran G., Torley P., Agboola S. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities. Journal of Food Engineering 2014, 122:15-27.
2. Adler-Nissen J. Enzymatic hydrolysis of food proteins 1986, 427. Applied Science Publishers, London.
3. Arrese E.L., Sorgentini D.A., Wagner J.R., Añón M.C. Electrophoretic, solubility, and functional properties of commercial soy protein isolates. Journal of Agricultural and Food Chemistry 1991, 39(6):1029-1032.
4. de la Barca A.M.C., Ruiz-Salazar R.A., Jara-Marini M.E. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties. Journal of Food Science 2000, 65(2):246-253.
5. Ciron C.I.E., Gee V.L., Kelly A.L., Auty M.A.E. Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. International Dairy Journal 2010, 20(5):314-320.
6. Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 2010, 81(1):130-140.
7. Dickinson E. Food emulsions and foams: stabilization by particles. Current Opinion in Colloid & Interface Science 2010, 15(1-2):40-49.
8. Dissanayake M., Vasiljevic T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science 2009, 92(4):1387-1397.
9. Govindaraju K., Srinivas H. Controlled enzymatic hydrolysis of glycinin: susceptibility of acidic and basic subunits to proteolytic enzymes. LWT-Food Science and Technology 2007, 40(6):1056-1065.
10. Henn R.L., Netto F.M. Biochemical characterization and enzymatic hydrolysis of commercial soybean protein isolates. Journal of Agricultural and Food Chemistry 1998, 46(8):3009-3015.
11. Hu X., Zhao M.M., Sun W.Z., Zhao G.L., Ren J.Y. Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional and conformational properties of peanut protein isolate. Journal of Agricultural and Food Chemistry 2011, 59(16):8886-8894.
12. Jung S., Murphy P.A., Johnson L.A. Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis. Journal of Food Science 2005, 72(2):180-187.
13. Lam R.S.H., Nickerson M.T. Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chemistry 2013, 141(2):975-984.
14. Liu C.M., Zhong J.Z., Liu W., Tu Z.C., Wan J., Cai X., et al. Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization. Journal of Food Science 2011, 76(4):341-347.
15. Luo D.H., Zhao Q.Z., Zhao M.M., Yang B., Long X.T., Ren J., et al. Effects of limited proteolysis and high-pressure homogenization on structural and functional characteristics of glycinin. Food Chemistry 2010, 122(1):25-30.
16. McClements D.J. Critical review of techniques and methodologies for characterization of emulsion stability. Critical Review in Food Science and Nutrition 2007, 47(7):611-649.
17. Nishinari K., Fang Y., Guo S., Phillips G.O. Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocolloids 2014, 39:301-318.
18. Palazolo G., Sorgentini D.A., Wagner J.R. Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions. Journal of the American Oil Chemists' Society 2004, 81(7):625-632.
19. Qi M., Hettiarachchy N.S., Kalapathy U. Solubility and emulsifying properties of soy protein isolates modified by pancreatin. Journal of Food Science 1997, 62(6):1110-1115.
20. Shen L., Tang C.H. Microfluidization as a potential technique to modify surface properties of soy protein isolate. Food Research International 2012, 48(1):108-118.
21. Su R., Liang M., Qi W., Liu R., Yuan S.X., He Z.M. Pancreatic hydrolysis of bovine casein: peptide release and time-dependent reaction behavior. Food Chemistry 2012, 133(3):851-858.
22. Tavano O.L. Protein hydrolysis using proteases: an important tool for food biotechnology. Journal of Molecular Catalysis B: Enzymatic 2013, 90:1-11.
23. Tcholakova S., Denkov N.D., Lips A. Comparison of solid particles, globular proteins and surfactants as emulsifier. Physical Chemistry Chemical Physics 2008, 10(12):1608-1627.
24. Wang X.S., Tang C.H., Li B.S., Yang X.Q., Li L., Ma C.Y. Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloids 2008, 22(4):560-567.
25. Ye A., Hemar Y., Singh H. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry 2004, 52(17):5491-5498.