Adsorption and Dilatational Rheology of Heat Treated Soy Protein at the Oil–Water Interface Relationship to Structural Properties英文电子书.pdf

Article pubs.acs.org/JAFC Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil−Water Interface: Relationship to Structural Properties Jin-Mei Wang, † Ning Xia,†,‡ Xiao-Quan Yang, *,† Shou-Wei Yin,† Jun-Ru Qi, † Xiu-Ting He,† De-Bao Yuan,§ and Li-Juan Wang†, ∥ †Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, Peoples Republic of China ‡School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Peoples Republic of China §Institute of Banana and Plantain, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, Peoples Republic of China ∥College of Engineering and Technology, Shenyang Normal University, Shenyang 110034, Peoples Republic of China ABSTRACT: We evaluated the influence of heat treatment on interfacial properties (adsorption at the oil −water interface and dilatational rheology of interfacial layers) of soy protein isolate. The related structural properties of protein affecting these interfacial behaviors, including protein unfolding and aggregation, surface hydrophobicity, and the state of sulfhydryl group, were also investigated. The structural and interfacial properties of soy protein depended strongly on heating temperature (90 and 120 °C). Heat treatment at 90 °C induced an increase in surface hydrophobicity due to partial unfolding of protein, accompanied by the formation of aggregates linked by disulfide bond, and lower surface pressure at long-term adsorption and similar dynamic interfacial rheology were observed as compared to native protein. Contrastingly, heat treatment at 120 °C led to a highe