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Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition

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Abstract

In this study, the foamability of soy protein isolate (SPI), β-conglycinin (7S), soy protein selective hydrolysates (SPSH) and soy protein limited hydrolysate (SPLH) were tested at both acid and neutral conditions (pH 2.0, 3.0, 4.0 and 7.0). The properties of soy proteins (SPI and 7S) and hydrolysates (SPSH and SPLH) were analysed by particle size distribution, zeta potential, surface tension, interfacial rheology, foam expansion and stability. The particle size of soy proteins and hydrolysates decreased near the isoelectric point (pH 4.0). The 7S, SPSH and SPLH under acid conditions had lower surface tension than at pH 7.0. Under acid conditions, the higher foaming expansion of 7S, SPSH and SPLH than those under the neutral condition could be explained by lower surface tension, quicker adsorption and stronger viscoelastic properties; the better foaming stability can be attributed to a robust interfacial film. In summary, the SPSH and SPLH can be effective alternatives to egg white in aerated food due to the high foamability at both acid and neutral conditions.

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Acknowledgments

This project is supported by the independent research project program of the State Key Laboratory of Food Science and Technology, Jiangnan University (SKLF-ZZB-202012) and the independent research project program of Future Food Centre, Jiangnan University (JUSRP52023A). The authors would like to thank Fang Qin for technical support.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Zhaojun Wang, Maomao Zeng & Zhiyong He

  2. Food Process Engineering, Wageningen University & Research, PO Box 17, 6700AA, Wageningen, the Netherlands

    Lu Zhang

  3. Joyoung Company Limited, Hangzhou, 310018, China

    Xiaomin Zhang

  4. National Engineering Research Centre of Functional Foods, Jiangnan University, Wuxi, 214122, China

    Jie Chen

Authors
  1. Zhaojun Wang
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  2. Lu Zhang
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  3. Xiaomin Zhang
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  4. Maomao Zeng
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  5. Zhiyong He
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  6. Jie Chen
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Contributions

Wang Z.: Investigation; Methodology; Writing — Original draft, review and editing.

Zhang L.: Investigation; Methodology; Validation; Writing – Review and editing.

Zhang X.: Methodology; Investigation; Validation; Writing – Original draft.

Zeng M.: Investigation; Methodology; Writing – Review and editing.

He Z.: Investigation; Methodology; Writing – Review and editing.

Chen J.: Conceptualization; Methodology; Formal Analysis; Supervision; Writing – Original draft, review and editing.

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Correspondence to Jie Chen.

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Wang, Z., Zhang, L., Zhang, X. et al. Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition. Food Biophysics 16, 484–491 (2021). https://doi.org/10.1007/s11483-021-09685-9

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  • DOI: https://doi.org/10.1007/s11483-021-09685-9

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