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BACKGROUND: Soy 11S globulin has high thermal stability, limiting its application in the production of low‐temperature gel foods. In this study, the low‐frequency magnetic field (LF‐MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin. RESULTS: Compared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water‐holding capacity, and absolute zeta potential values significantly increased (P < 0.05) after LF‐MF treatment. The LF‐MF treatment induced the unfolding of the protein structure and the fracture of disulfide bonds. The variations in solubility, foaming properties, viscosity, surface hydrophobicity, and rheological properties were closely related to the conformational changes of soy 11S globulin, with the optimum LF‐MF modification time being 90 min. CONCLUSION: LF‐MF treatment is an effective method to improve various functional properties of native soy 11S globulin, and this study provides a reference for the development of plant‐based proteins in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa‐modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa‐modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water‐holding capacity, gel structure, and gel properties among the samples. Overall, the use of high‐pressure‐modified soy 11S globulin improved the gel properties and water‐holding capacity of pork batter, especially under 400 MPa. [ABSTRACT FROM AUTHOR]