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Publishing Language: Chinese | Open Access

Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake

Han WU1 , Haonan LIU1,2, Qingru DI1,3, MAIMAITI Xiayidan1, Xiaoli LIU1,2,3 ( ), Jianzhong ZHOU1,2 ( )
Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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Abstract

In this study, soybean protein isolate (SPI) and blueberry anthocyanins (BANs) complex (HPPM-SPI-BANs) treated by high power pulsed microwave (HPPM) was prepared, and its physicochemical properties and biological activity were evaluated. The effect of HPPM treatment on the functional properties and biological activity of SPI was studied. In addition, the effect of partial replacement of egg white protein by HPPM-SPI-BANs on the baking quality and storage properties of cake was evaluated. The results indicated that HPPM treatment significantly improved the solubility of HPPM-SPI-BANs by 2.11 folds, and improved the foaming and emulsifying properties (P < 0.05). The antioxidant activity was also significantly improved compared with SPI and SPI-BANs complex without HPPM treatment. Moreover, the addition of HPPM-SPI-BANs inhibited water loss during cake baking and improved the hardness and chewiness of cake. The 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power of cake with HPPM-SPI-BANs increased by 4.56 and 3.79 folds, respectively, and the aging rate constant k decreased to 0.12. Accordingly, HPPM-SPI-BANs plays an important role in improving the shelf life quality of cake.

Keywords

soybean protein isolatehigh power pulse microwaveanthocyaninfunctional propertiesantioxidant activitycake quality
CLC number: TS214.2 Document code: A Article ID: 1002-6630(2023)17-0060-07

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Food Science
Volume 44 Issue 17,
September 2023
Pages 60-66
DOI: 10.7506/spkx1002-6630-20220801-002

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WU H, LIU H, DI Q, et al. Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake. Food Science, 2023, 44(17): 60-66. https://doi.org/10.7506/spkx1002-6630-20220801-002

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Received: 01 August 2022
Published: 15 September 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).