Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-08-25 DOI:10.1016/j.foostr.2024.100383

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引用次数: 0

Abstract

In order to reduce the viscosity of soybean protein isolate (SPI) and improve its processing suitability, this study investigated the impact of pH-shifting and ultrasonic treatments on the structure, viscosity and functional properties of SPI. The results indicated that both without and with ultrasonication, the pH-shifting, especially the treatment of alkaline pH-shifting decreased α-helix and β-sheet contents and particle size of SPI, while increased its β-turn and random coil contents, fluorescence intensity, surface hydrophobicity and free sulfhydryl content. The alkaline pH-shifting combined with ultrasonic treatments reduced the viscosity of SPI from 98.97 mPa.s to 22.83 mPa.s. These structural changes endowed SPI with higher solubility (from 81.13 % to 91.53 %), and better emulsifying and foaming properties. Moreover, principal component analysis (PCA) was employed to visualise the influences of pH-shifting and ultrasonic treatments on SPI, confirmed that the structural changes of SPI were correlated with its viscosity and functional properties. These results have important implications for promoting the application of SPI in fluid food.

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通过改变 pH 值和超声波处理改变大豆分离蛋白：结构、粘度和功能特性

为了降低大豆分离蛋白（SPI）的粘度并改善其加工适应性，本研究考察了pH偏移和超声波处理对SPI结构、粘度和功能特性的影响。结果表明，无论是无超声处理还是有超声处理，pH 值偏移尤其是碱性 pH 值偏移处理都会降低 SPI 的 α-螺旋和 β-片含量以及粒径，而增加其 β-匝和无规线圈含量、荧光强度、表面疏水性和游离巯基含量。这些结构变化赋予了 SPI 更高的溶解度（从 81.13% 提高到 91.53%）以及更好的乳化和发泡特性。此外，还采用主成分分析法（PCA）来观察 pH 值变化和超声波处理对 SPI 的影响，结果证实 SPI 的结构变化与其粘度和功能特性相关。这些结果对促进 SPI 在流体食品中的应用具有重要意义。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.