high pressure, functional properties, soy protein, 7S glycinin, 11S glycinin, allergenicity


The aim of this work is to research the effect of high pressure on soy protein and its main components: 7S and 11S glycinins; changes of soy protein technological and functional features.

Results: soy protein, 7S and 11S glycinins functional features processed by high pressure are analyzed, as well as their emulsion features, ability to retain water, gel features. The impact of pressure, time and temperature of the process on soy protein is researched. Structural changes of 7S and 11S glycinins, conformations, technological and functional features are analyzed. Soy protein isolate processing with high pressure improves its rheological, gel features and moisture content. Due to reasonable parameters soy protein and 7S and 11S glycinins processing with a high pressure increased moisture content; improved gel and emulsion features; influenced on non-covalent and covalent bonds and protein conformation; decreased soy protein's allergenicity in food products, including baby formulas. Despite great efforts, the mechanism of soy protein and 7S and 11S glycinins processing is still insufficiently understood, which makes it difficult to get a clear and unambiguous idea of their behavior.

Conclusions. The use of high pressure and soy protein isolate combination can improve functional and consumptional features of soy protein and food safety.

Author Biographies

Li Yan-ping, Henan Institute of Science and Technology, Xinxiang,Sumy National Agrarian University

PhD Student  of the Department of Food Technologies

Valerii О. Sukmanov, Poltava State Agrarian University,Sumy National Agrarian University

Doctor of Technical Sciences, Professor

Honored Worker of Science and Technology of Ukraine,

Laureate of the State Prize of Ukraine in Science and Technology

Professor of the Department of Food Technologies

Ma Hanjun, Henan Institute of Science and Technology, Xinxiang,



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