Since emulsifying properties are important functional properties of soy protein, many physical, chemical, and enzymatic methods have been applied to treat soy protein to improve emulsifying properties. In this study, we investigated the effects of swirling cavitation at different pressures and for different times on emulsifying and physicochemical properties of soy protein isolate (SPI). The SPI treated with swirling cavitation showed a significant decrease in particle size and increase in solubility. Emulsions formed from treated SPI had higher emulsifying activity and emulsifying stability indexes, smaller oil droplet sizes, lower flocculation indexes, higher adsorbed proteins, lower interfacial protein concentrations, and lower creaming indexes than those formed from untreated SPI, indicating that swirling cavitation improved the emulsifying properties of the SPI. Furthermore, swirling cavitation treatment significantly enhanced the surface hydrophobicity, altered the disulfide bond and exposed sulfhydryl group contents of the SPI. The secondary structure of the SPI was also influenced by swirling cavitation, with an increase in β-sheet content and a decrease in α-helix, β-turn, and random coil contents. In addition, several significant correlations between physicochemical and emulsifying properties were revealed by Pearson correlation analysis, suggesting that the physicochemical changes observed in treated SPI, including the decreased particle size, increased solubility and surface hydrophobicity, and enhanced β-sheet formation, may explain the improved emulsifying properties of the isolate. Thus, our findings implied that swirling cavitation treatment may be an effective technique to improve the emulsifying properties of SPI.

由于乳化性质是大豆蛋白的重要功能性质，因此许多物理，化学和酶促方法已用于处理大豆蛋白以改善乳化性质。在这项研究中，我们研究了在不同压力和时间下涡流空化对大豆分离蛋白（SPI）的乳化和理化性质的影响。经旋流空化处理的SPI的粒径显着减小，溶解度增加。与未经处理的SPI形成的乳液相比，由经过处理的SPI形成的乳液具有更高的乳化活性和乳化稳定性指数，更小的油滴尺寸，更低的絮凝指数，更高的吸附蛋白，更低的界面蛋白浓度和更低的乳化指数，表明旋流空化改善了SPI的乳化性能。此外，旋流空化处理显着增强了表面疏水性，改变了SPI的二硫键和暴露的巯基含量。SPI的二级结构还受到旋流空化的影响，β-片层含量增加，α-螺旋，β-圈和无规卷曲含量降低。此外，通过皮尔逊相关分析揭示了理化性质和乳化性质之间的几个重要相关性，这表明在处理过的SPI中观察到的理化变化包括减小的粒径，增加的溶解度和表面疏水性以及增强的β-片层形成，可以解释这一现象。改进了分离物的乳化性能。因此，