Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 22; pp. 12028 - 12036
• Main Authors: Li, Huijing, Zhu, Kexue, Zhou, Huiming, Peng, Wei
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23.11.2011
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; beta-conglycinin; Biological and medical sciences; Chemical Changes Induced by Processing/Storage; deglutition; Digestion; emulsifying; foaming; foaming capacity; Food industries; Fundamental and applied biological sciences. Psychology; gels; glycinin; hardness; Hot Temperature; Humans; Hydrogen-Ion Concentration; Hydrostatic Pressure; in vitro digestibility; Infant; Infant Formula - chemistry; Infant Formula - metabolism; infant formulas; Models, Biological; molecular weight; Nutritive Value; polyacrylamide gel electrophoresis; solubility; soy protein isolate; Soybean Proteins - chemistry; Soybean Proteins - isolation & purification; Soybean Proteins - metabolism; water holding capacity; functional properties; High hydrostatic pressure; in vitro digestibility; SPI; Physical dressing; Protein isolate; Properties; In vitro; High pressure; Soy protein; Pressure effect; Hydrostatic pressure; Infant formula; Digestibility
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf203390e

The effects and mechanism of high hydrostatic pressure (HHP) on some functional and nutritional properties of soy protein isolate (SPI) for infant formula were investigated. Results indicated that solubility, water holding capacity, emulsification activity index, and foaming capacity were improved at lower pressure and time levels, whereas these properties declined at higher levels. However, the emulsification stability index dropped when the pressure increased and the foaming stability decreased with pressure and time levels rising. HHP-treated SPI gave better swallowing properties and in vitro digestibility than control. The hardness, adhesive force, and springiness of SPI gels increased with increaded pressure and elongated time, being lower than those of the control. Near UV circular dichroism spectra confirmed the alteration of tertiary and/or quaternary conformations caused by HHP. Sodiumdoecyl sulfate polyacrylamide gel electrophoresis results indicated that β-conglycinin was more pressure labile than glycinin, and high molecular weight subunits formed via disulfide linkage at higher treatment levels.