Influence of swirling cavitation on the viscosity of soy protein isolates

In order to enrich the application of hydrodynamic cavitation in food industry,the effects of swirling cavitation treatment on the viscosity of soy protein isolates under different concentration of SPI solution were studied.It was found that the viscosity of different concentration was decreased by the swirling cavitation,and with the increasing of SPI concentration the viscosity decreased efficiently.Meanwhile the impact of temperature was not very obvious for SPI viscosity by swirling cavitation treatment. The viscosity of 70 g / L SPI was increased with increasing rotational speed by cavitation treatment under different outlet pressure. It contrast to the trends of the control.However,the viscosity of other SPI concentrations was increased by untreated and cavitation treated. The viscosity reduction rate increased with the increase in the treatment time. It was also observed that the viscosity reduction rate increased rapidly in 10 min. It illustrated that hydrodynamic cavitation based on the turbine could decrease viscosity,and low viscosity SPI was used into the meat products.