Czech J. Food Sci., 2017, 35(1):57-66 | DOI: 10.17221/35/2016-CJFS

Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolateFood Technology and Economy, Engineering and Physical Properties

Mingzhe Pan1,2, Xianjun Meng2, Lianzhou Jiang*,1, Dianyu Yu1, Tianyi Liu*,1
1 College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China
2 College of Food Science, Shenyan Agricultural University, Shenyan, Liaoning, P.R. China

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.

Keywords: soy protein isolates (SPI); polyols; structural conformation; foam

Published: February 28, 2017  Show citation

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Pan M, Meng X, Jiang L, Yu D, Liu T. Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate. Czech J. Food Sci. 2017;35(1):57-66. doi: 10.17221/35/2016-CJFS.
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