Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate

Mingzhe Pan, Xianjun Meng, Lianzhou Jiang, Dianyu Yu and Tianyi Liu
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Mingzhe Pan: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Xianjun Meng: College of Food Science, Shenyan Agricultural University, Shenyan, Liaoning, P.R. China
Lianzhou Jiang: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Dianyu Yu: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
Tianyi Liu: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China

Czech Journal of Food Sciences, 2017, vol. 35, issue 1, 57-66

Abstract: Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at different concentrations. The interactions between SPI and polyols resulted in a substantial decrease in protein surface hydrophobicity and intrinsic tryptophan fluorescence intensity, along with the covering of tyrosine. Furthermore, circular dichroism (CD) spectroscopy of SPI suggested that a more ordered and compact conformation was induced by polyols. Consequently, these structural changes led to lower foamability of SPI. An increase in the viscosity of SPI suspension seemed to be advantageous for improving the foam stability of SPI.

Keywords: soy protein isolates (SPI); polyols; structural conformation; foam (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:35-2016-cjfs

DOI: 10.17221/35/2016-CJFS

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