Comparsion of Structural Characteristics and Functional Properties of Different Commercial Soy Protein Isolates
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Abstract:
The structural characteristics and functional properties of twenty commercial soy protein isolate samples were studied and correlations between structural characteristics and functional properties were also analyzed. The mean particle size (MPS) of these samples ranged from 16.73 to 388.27 nm, the Zeta potential (ZP) ranged from -19.90 to -32.00 mV, and the surface hydrophobicity (H0) ranged from 234.63 to 493.00. The contents of exposed sulfhydryl groups (SH), free SH, and disulfide bonds (SS) ranged from 3.59 to 11.15 μmol/g, 4.68 to 13.37 μmol/g and 6.02 to 15.47 μmol/g, respectively, and the protein solubility (PS) values ranged from 9.64 to 41.07%. The emulsifying activity index (EAI) and emulsifying stability index (ESI) values ranged from 14.94 to 46.10 m2/g and 13.61 to 59.13 min, respectively. Foaming capacity (FC) and foaming stability (FS) values ranged from 28.97 to 98.50% and 60.41 to 98.03%, respectively. Water holding capacity (WHC) and fat absorption capacity (FAC) ranged from 3.50 to 20.43 g water/g protein and 4.08 to 5.66 g oil/g protein, respectively. There were significant differences in structural characteristics and functional properties among some samples (p<0.05). Correlation analysis of the structural characteristics and functional properties of these samples indicated that PS and FC were positively correlated to MPS and the absolute value of ZP. Positive correlations were also observed between EAI and the absolute value of ZP, between ESI and MPS, and between FS and the contents of exposed SH and free SH, respectively. While negative correlations were observed between EAI and SS content, between FC and the content of free SH, and between WHC and MPS, respectively.
