Abstract
An approach has been used to improve the functional properties of soy proteins using mechanolysis (vibrating mill). The results indicate a close relationship between structural changes dependent on the duration of milling and the foaming properties of the investigated sample. It was observed that the solubility, amount of free amino groups, surface hydrophobicity and lipid content decreased with the extent of modification. RP-HPLC results show that in the early stages of mechanolysis, the protein molecule becomes hydrophobic. In the latter stages changes in functional properties such as foaming and water binding capacity could be observed possibly due to release of hydrophilic components. SDS—PAGE and GPC results show that changes in molecular weight due to mechanolysis can be classified depending on length of modification time in three transitional phases (dissociation, aggregation and degradation). The results of particle analysis confirms that a decrease in particle size correlates with an improvement of the foaming properties.
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