Abstract
Abstract This study investigated the impact of electrolysis modification on the structural characteristics of SPI and used the prepared novel emulsifier to improve the storage stability of the oil-in-water emulsion. The exposed sulfhydryl group content increased from 12.62 × 10−5 mol/g in the control to 14.35 × 10−5 mol/g in the SPI following electrolysis for 120 min. In addition, after electrolysis the secondary structural analysis using Fourier transform infrared spectroscopy (FTIR) indicated that samples showed a decrease in the α-helix proportion, and fluorescence spectra revealed tertiary conformational changes of the SPI. The particle size distributions of the electrolysis-treated protein solutions had monomodal distributions, and the ζ-potential absolute values became larger. The water holding capacity (WHC) and fat holding capacity (FHC) were significantly improved. The peroxide value (POV) of oil in the electrolysis-treated SPI emulsion was 14.59 mmol/kg oil, and the protein carbonyl content was also lower than that in the native protein emulsion after it was stored at 25 °C for 4 weeks. In summary, this study might suggest that an electrochemical reactor could be applied to modify the structural characteristics and functions of proteins in order to obtain the desired products.
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