Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-18 DOI:10.1016/j.fochx.2024.101837

Mengya Sun , Zhenhai Yu , Shuo Zhang , Caihua Liu , Zengwang Guo , Jing Xu , Guofang Zhang , Zhongjiang Wang

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Abstract

This research investigated the viability of replacing milk protein with glycosylated soybean protein isolate (SPI) treated with different enzymatic hydrolysis times (0, 10, 20, 30, 40, and 50 min) in yogurt. The results showed that enzymatic hydrolysis pretreatment combined with glycosylation for SPI exhibited elevated grafting and solubility. Additionally, the high solubility of SPI (94.77 %) at 40 min facilitates the preparation of dual-protein yogurt (DPY). Compared to ESPI0-G, DPY that incorporates ESPI40-G through partial substitution of milk protein is capable of forming a denser and more stable gel matrix. Especially, the syneresis of DPY40 was reduced by 7.61 % compared to DPY0, which more closely approximates the texture properties of traditional yogurt. Meanwhile, glycosylated SPI treated with enzymatic hydrolysis can effectively degrade the beany flavor and slightly bitter taste in DPY. This study could provide a solid theoretical basis for the broader application and industrialization of plant-based yogurt.

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酶水解预处理与糖基化相结合，用于双蛋白酸奶中的大豆分离蛋白

这项研究调查了在酸奶中用经过不同酶水解时间（0、10、20、30、40 和 50 分钟）处理的糖基化大豆分离蛋白（SPI）替代牛奶蛋白的可行性。结果表明，酶水解预处理结合糖基化处理 SPI 可提高接枝率和溶解度。此外，SPI 在 40 分钟时的高溶解度（94.77%）有助于制备双蛋白酸奶（DPY）。与 ESPI0-G 相比，通过部分替代牛奶蛋白加入 ESPI40-G 的 DPY 能够形成更致密、更稳定的凝胶基质。特别是，与 DPY0 相比，DPY40 的粘滞性降低了 7.61%，更接近传统酸奶的质地特性。同时，经酶水解处理的糖基化 SPI 能有效降解 DPY 中的豆腥味和微苦味。这项研究可为植物酸奶的广泛应用和工业化生产提供坚实的理论基础。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Soybean protein isolate (SPI)