Effect of Ultra‐high‐pressure Homogenization on Structure and on Rheological Properties of Soy Protein‐stabilized Emulsions

Abstract

ABSTRACT: An ultra high‐pressure homogenizer (20 to 350 MPa) was used to realize fine food emulsions stabilized by soy proteins. The first aim of the work was to understand how dynamic high‐pressure processing affects soybean globulin conformation. Then, the effect of homogenizing pressure on the emulsions structure and rheology was investigated. High‐pressure homogenization caused denaturation of proteins due to strong mechanical forces and high temperatures encountered in the valve. Droplet sizes of emulsions were greatly reduced with high‐pressure homogenization and Newtonian liquid emulsions were converted into shear‐thinning emulsion gels by homogenization at pressures above 250 MPa. Hydrophobic interactions between proteins were supposed to cause the gel‐like network structure of emulsions.