Keywords

Soy Protein Isolate, Whey Protein Isolate, Emulsifying, Gelling, Ultrasonic

Abstract

In order to study the effect of ultrasonic treatment on the emulsification, gelation and structural state of the soy protein isolate (SPI)-whey protein isolate (WPI) mixed system, different ultrasonic powers were used to treat the mixed protein system. Analyze changes in functional properties such as mixed protein emulsification activity, emulsion stability, gel strength, and water holding capacity, and use sodium dodecyl sulfate-polyacrylamide gel electrophoresis, ultraviolet spectroscopy, and scanning electron microscopy to study changes in its structural characteristics. The results show that the emulsification activity and emulsification stability of the SPI-WPI mixed system reach the maximum value (76.46 m2/g and 22.83 min) respectively when the ultrasonic power is 300 W; the UV spectrum undergoes a slight red shift, indicating that the internal groups are exposed and the protein structure Changes occurred; the gel strength and water holding capacity of the SPI-WPI mixed system both reached the maximum value at 300 W ultrasonic power, which were 1 000.93 g and 87.11% respectively. This was consistent with the observation results of the scanning electron microscope. The mixed protein gel was dense and regular. three-dimensional network structure. This shows that ultrasonic treatment can effectively improve the functional properties of SPI-WPI mixed protein.

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Original research done by Zhou Guowei, Cui Qiang, Jiang Lianzhou, Wang Xibo, Wang Lin, Dong Yangyang

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