Title
Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths
Author
Moxi Zhou, Jian Liu, Yuanyuan Zhou, Xingjian Huang, Fengxia Liu, Siyi Pan, Hao Hu
Year
2016
Journal
Innovative Food Science and Emerging Technologies
Abstract
In this work, soybean glycinin was treated by high intensity ultrasound (HIU; 20 kHz at 80 W cm− 2 from 0 to 40 min) in three ionic strengths (I = 0.06, 0.2 and 0.6) at pH 7.0. At all three ionic strengths, HIU of glycinin increased emulsion stability and decreased the turbidity. However, the effects of HIU on the particle size, particle distribution, solubility, emulsifying activity index, and surface hydrophobicity showed different characteristics in three ionic strengths. For example, after HIU, surface hydrophobicity of glycinin increased at I = 0.06 and 0.2, but remained unchanged at I = 0.6. The effects of HIU on glycinin were more pronounced at I = 0.2 than the other two ionic strengths. Furthermore, HIU influenced the glycinin aggregates, but remained the secondary and tertiary structures almost unchanged, which could be demonstrated by circular dichroism and the intrinsic fluorescence spectra.
Instrument
J-1500
Keywords
Circular dichroism, Secondary structure, Food science, BIochemistry