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

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.