Effect of high-pressure treatment on emulsifying properties of soybean proteins

Pressure processing of SPI8 from 200 MPa induced a reduction of droplet size and an increase of depletion flocculation, not observed with SPI3. Bridging flocculation decreased and percentage of adsorbed proteins increased when pressure was applied, whatever the pH conditions. High-pressure treatment induced more ability to proteins, and particularly β-7S and A-11S polypeptides, to be adsorbed at the oil-water interface. At pH 3, high-pressure processing seemed to improve emulsifying properties that have declined due to acidification.