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

Author

Listed:
  • Mingzhe Pan

    (College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
    College of Food Science, Shenyan Agricultural University, Shenyan, Liaoning, 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)

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.

Suggested Citation

  • Mingzhe Pan & Xianjun Meng & Lianzhou Jiang & Dianyu Yu & Tianyi Liu, 2017. "Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 57-66.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:35-2016-cjfs
    DOI: 10.17221/35/2016-CJFS
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