Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Abstract This study examines the effects of combined high pressure (0.1, 200, and 400 MPa) and temperature (25 and 50°C) on the solubility, aggregation, conformation, foaming, emulsifying capacity, and rheological properties of soy 11S globulin. The foaming stability, particle size, free sulfhydryl groups content, emulsifying activity, emulsifying stability, and shear stress of soy 11S globulin were decreased significantly ( p ≤ .05) compared with that of 0.1 MPa‐treated sample, but the solubility, surface hydrophobicity, foaming capacity, and apparent viscosity were increased significantly ( p ≤ .05), except the sample treated at 400 MPa and 50 ± 2°C. The solubility, surface hydrophobicity and free sulfhydryl groups content of soy 11S globulin decreased significantly ( p ≤ .05) with increasing pressure and temperature, which caused the decrease of the foaming capacity, emulsifying activity, emulsifying stability, shear stress, and apparent viscosity. Overall, the use of high‐pressure and thermal treatments combined could change the foaming, emulsifying, and rheological properties of soy 11S globulin through the increase/decrease of protein solubility, aggregation, surface hydrophobicity, and free sulfhydryl groups content. Practical applications This study provides a method of high‐pressure and thermal treatments combined, which can change the solubility, foaming, and rheological properties soy 11S globulin, and its use should be expanded in food processing.