Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication.
作者： Gulcin Yildiz , Juan Andrade , Nicki E. Engeseth , Hao Feng
DOI: 10.1016/J.JCIS.2017.06.088
关键词: Homogenization (biology) 、 Chemical engineering 、 Response surface methodology 、 Turbidity 、 Antioxidant 、 Chemistry 、 Soy protein 、 Sonication 、 Rheology 、 Chromatography 、 Nano-
摘要: Abstract Plant protein-mediated nano-delivery systems have gained increasing attention in the food and pharmaceutical industries recent years. Several physical chemical methods for improving functional properties of plant proteins with respect to native forms been proposed. This study presents a new approach, which combines pH-shifting mano-thermo-sonication (MTS) produce soy protein nano-aggregates significantly improved properties. Soy-protein isolate (SPI) was treated at pH 12 or combination MTS high-pressure homogenization (HPH). Response Surface Methodology used find optimal conditions (50 °C, 200 kPa, 60 s) MTS. The resulted spherical SPI aggregates smallest size, 27.1 ± 1 nm, as shown by transmission electron microscopy. nanoaggregates were prepare oil-in-water nanoemulsions canola oil, exhibited good stability over 21 days 4 °C. In addition, 12-MTS samples had highest solubility, lowest turbidity, free sulfhydryl disulfide bonds, surface hydrophobicity, antioxidant activity, rheological emulsifying than other samples.
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