Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate

This study examined the ability of cavitation jet processing to regulate the oxidation concentrations with 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) (0.2, 1, and 5 mmol/L) and the structure and emulsification of soy protein isolate (SPI). The tested properties included particle size distribution, hydrophobic properties (sulfhydryl group (SH) and disulfide bond (S-S) contents, surface hydrophobicity (H-0)), emulsifying properties (particle size and zeta-potential of emulsions, emulsification activity index (EAI), and emulsification stability index (ESI)), as well as conformational characteristics. The high shear force of cavitation jet treatment reduced the particle size of oxidized SPI and distributed uniformly. Cavitation jet (90 MPa)-treated SPI (AAPH with 1 mmol/L) demonstrated a high H-0 (4688.70 +/- 84.60), high EAI (71.78 +/- 1.52 m(2)/g), and high ESI (86.73 +/- 0.97%). The ordered secondary structure (alpha-helix and beta-turn content) of SPI was enhanced by the cavitation jet. Meanwhile, the distribution of SPI-oxidized aggregates was observed under an atomic force microscope. Therefore, cavitation jet processing combined with oxidation treatment is an effective method to improve the characteristics of SPI and has potential industrial application prospects.

Automated summary

Combining cavitation jet processing with oxidation treatment can improve the structure and emulsifying properties of soy protein isolate (SPI), including particle size distribution, hydrophobicity, emulsifying activity, and stability, enhancing the secondary structure and uniformity of SPI.