Effect of high intensity pulsed electric field on the functional properties of protein isolated from soybean

Effects of high intensity pulsed electric field(PEF) on the functional properties of soybean protein isolate(SPI) were studied. Results show that solubility, emulsibility, foaming capacity and hydrophobicity of soybean protein isolate increase with the increase of the pulsed electric field intensity and the prolongation of treatment time. When the pulsed electric field intensity or treatment time is more than 40 kV/cm or 432 μs(solubility), 30 kV/cm or 144 μs(emulsibility), 35 kV/cm or 432 μs(foaming capacity) and 30 kV/cm or 288 μs(hydrophobicity), the degree of denaturation of the soybean protein isolate increases. Functional properties(solubility, emulsibility, foaming capacity and hydrophobicity) of soybean protein isolate decrease due to the aggregation of soybean protein isolate.