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Dynamic ultra-high pressure modified soy protein isolate: Mechanism on the stabilization of high internal phase
Chang-Yue Ma1, Chen Wang1, Xu-Mei Wang1
1College of Life Science, National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Abstract:
This study innovatively utilized dynamic ultra-high pressure (DUHP) to modify soy protein isolate (SPI) for stabilizing high internal phase emulsions (HIPEs). Electrophoresis and molecular dynamics simulations indicated that DUHP induced the depolymerization and unfolding of SPI aggregates, thereby enhancing surface hydrophobicity. This structural transformation facilitated the formation of robust, elastic interfacial protein films, endowing HIPEs with excellent viscoelasticity and physical stability. When used as a fat substitute in pork sausages, it significantly reduced cooking loss, improved textural properties, and achieved sensory acceptance comparable to full-fat controls. These results highlight the potential of DUHP in engineering plant proteins for producing sustainable, high-quality low-fat foods.
