Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of Plasticizers

• Autores: Meera Kweon, Louise Slade, Harry Levine
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 2, 2017, págs. 314-323
• Idioma: inglés
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• Resumen

  • The effects of heat and pressure on protein denaturation in soy flour were explored by an experimental design that used pressure (atmospheric to 600 MPa), temperature (room to 90 °C), time (1 to 60 min), and type of aqueous plasticizer (NaCl, sucrose, betaine, and lactobionic acid (LBA)) as factors. When 50% (w/w) soy flour‐water paste was high hydrostatic pressure (HHP)‐treated for 20 min at 25 °C, the treatment at 200 MPa showed a small effect on denaturation of only the 7S soy globulin, but the treatment at 600 MPa showed a significant effect on denaturation of both the 7S and 11S soy globulins. The treatment at 60 °C showed a less‐pronounced effect on denaturation of the 11S globulin, even at 600 MPa, but that at 90 °C showed a similar extent of denaturation of the 11S globulin at 600 MPa to that at 25 °C. Chaotropic 2N NaCl, 50% sucrose‐, 50% betaine‐, or 50% LBA‐water solutions showed protective effects on protein denaturation during HHP treatment at 25 °C. Although LBA enhanced the extent of thermostability of soy protein less than did 2N NaCl, LBA exhibited better stabilization against pressure. The results from DSC analysis demonstrated that thermostable soy proteins were not always barostable. Betaine and lactobionic acid were identified as potent baroprotectants for soy protein. Therefore, they may be useful in the HHP treatment of soy and possibly other food proteins for microbial and/or textural preservation purposes, to replace the use of other, more typical chemical preservatives.