Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

Yichang Wang; Caihua Liu; Huiyuan Lang; Zhaodong Hu; Xinyue Wang; Zongrui Yang; Zhongjiang Wang; Zengwang Guo; Lianzhou Jiang

doi:10.1016/j.fochx.2023.100861

Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

Food Chem X. 2023 Sep 3:19:100861. doi: 10.1016/j.fochx.2023.100861. eCollection 2023 Oct 30.

Authors

Yichang Wang¹, Caihua Liu¹, Huiyuan Lang¹, Zhaodong Hu¹, Xinyue Wang¹, Zongrui Yang¹, Zhongjiang Wang¹, Zengwang Guo^{1

2}, Lianzhou Jiang^{1

3}

Affiliations

¹ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
² Shandong Yuwang Ecological Food Industry Co., Ltd., Fuhua Street, High Tech Development Zone, 251206 Yucheng City, Shandong Province, China.
³ College of Food Science and Technology, Hainan University, Haikou 570228, China.

Abstract

This research explored microwave treatment impact on the structuro-functional aspects of oxidized soy protein aggregates (OSPI). Data showed that oxidative treatment promoted the formation of high molecular weight aggregates through hydrophobic interactions, thereby disrupting the structure of natural soy protein isolates (SPI). Microwave treatment for an appropriate time (≤30 s) caused the molecular structure of OSPI to open up and reduction in molecular weight and disulfide bond content, while absolute zeta potential increased. These modifications increased emulsifying capacity of OSPI, as well as the interfacial adsorption of protein. Longer microwave treatment times (>30 s) caused OSPI to exhibit a tendency to aggregate in TEM and CLSM images. It indicated the appropriate microwave electromagnetic field effect and microwave heating effect could coordinatively regulate soy protein functional properties by modifying their aggregation behavior. The results provided new ideas for reducing resource waste, and further expanding soy protein application in the food industry.

Keywords: Emulsion; Functional properties; Microwave; Oxidation; Soy protein.