Research Progress on the Effects of High Pressure Homogenization on the Properties of Soybean Protein Emulsions

SUN Bingyu; GUO Ruqi; LIU Linlin; HUANG Yuyang; LÜ Mingshou; GAO Yuan; ZHU Xiuqing

doi:10.13386/j.issn1002-0306.2022030135

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 465-474. > DOI: 10.13386/j.issn1002-0306.2022030135

SUN Bingyu, GUO Ruqi, LIU Linlin, et al. Research Progress on the Effects of High Pressure Homogenization on the Properties of Soybean Protein Emulsions[J]. Science and Technology of Food Industry, 2023, 44(1): 465−474. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030135.

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Research Progress on the Effects of High Pressure Homogenization on the Properties of Soybean Protein Emulsions

College of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China

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Received Date: March 10, 2022
Available Online: October 29, 2022

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Abstract

Abstract

As a high-molecular-weight protein, soybean protein has good biphilicity and surface activity, and can play an emulsifying role in the emulsion by forming a viscoelastin layer at the interface of the oil droplet, thereby improving the stability of the emulsion system. High-pressure homogenization technology is a new non-thermal processing technology that changes the structure and processing characteristics of proteins through the comprehensive effect of static high pressure and homogenization valve, which can prepare nanoscale soybean protein emulsions. Soybean protein emulsion is focused on in this paper, the process of preparing soybean protein emulsion by high pressure homogenization and the influence of homogenization conditions are expounded, based on domestic and foreign research, the progress on the effects of high-pressure homogenization on the structure (particle size, ζ-potential, spatial structure) and functional properties (rheological properties, emulsifying properties and gel properties) of soybean protein emulsion is systematically introduced. Finally, according to the current research progress, the application of high-pressure homogenization in the processing of soybean protein emulsions is proposed to provide certain help for the research of soybean protein emulsions.
- soybean protein emulsion,
- high pressure homogenization,
- protein structure,
- functional properties,
- mechanism of action

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References (94)

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