期刊
FOOD RESEARCH INTERNATIONAL
卷 52, 期 1, 页码 26-32出版社
ELSEVIER
DOI: 10.1016/j.foodres.2013.02.028
关键词
Soy protein isolate; Protein oxidation; Emulsifying properties; Structural properties; AAPH
资金
- National High Technology Research and Development Program of China (863 Program) [2013AA102201]
- National Science-Technology Supporting Project for 12th Five-Year Plan [2012BAD37B08]
- National Natural Science Foundation of China [31171783]
Soy protein isolate (SPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the structural and emulsifying properties of oxidized SPI were evaluated. Increasing extent of oxidation resulted in gradual carbonyl group generation, free sulfhydryl group degradation and dityrosine formation. Moderate oxidization could generate soluble protein aggregates with more flexible structure while over-oxidization would induce the formation of insoluble aggregates. Compared with the control, emulsions stabilized by moderately oxidized SPI had smaller droplet size and better thermal stability. Results from creaming index and microstructure measurement after 15 days indicated that emulsions stabilized by SPI of over-oxidation underwent severe droplet aggregation during storage while moderate oxidation had a positive effect on the emulsion stability. (c) 2013 Elsevier Ltd. All rights reserved.
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