Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

ANTON, MARC; MANASSERO, CARLOS A.; VAUDAGNA, SERGIO R.; SPERONI, FRANCISCO; DAVID-BRIAND, ELISABETH

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2018 p. 1 - 14

1935-5130

Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as proteinsolubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this workwere to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and tocharacterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized byHHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low proteinconcentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L−1) and with ahigher magnitude in calcium-added samples.Moreover, at pH 7.0, the effect was independent of the order of calciumaddition andHHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, thesolubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of proteinspecies. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g,20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in allsamples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbidcolloidal-stable dispersions can be obtained by HHP treatment.