通过预热处理和添加谷胱甘肽控制水解，增强大豆分离蛋白的发泡特性

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-26 DOI:10.1016/j.jfoodeng.2024.112339

Guijiang Liang , Wenpu Chen , Maomao Zeng , Zhiyong He , H. Douglas Goff , Jie Chen , Zhaojun Wang

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引用次数: 0

摘要

本研究调查了胃蛋白酶驱动水解前热处理和谷胱甘肽添加对大豆分离蛋白（SPI）的影响，以获得可溶性蛋白产量高、发泡性能好的理想水解物。对 SPI 水解产物的各种特性进行了测量，以了解与发泡特性相关的 SPI 分子组成的变化。结果表明，谷胱甘肽和 55 ℃ 热处理的组合产生了最理想的 SPI 水解产物，具有出色的发泡能力（191.3%）和稳定性（93.1%），这归功于 7S 的最高相对组成（50.2%）。随着处理温度从 55 °C 升至 75 °C，7S 的减少和小分子量肽的生成对 SPI 水解产物的发泡性能产生了负面影响。谷胱甘肽作为一种调节剂，与温和的热处理一起应用，可优化 SPI 水解产物的应用，使其具有更好的发泡和界面特性，从而获得理想的发泡能力和稳定性。研究结果为改善需要增强发泡特性的食品和配方提供了广阔的前景，可应用于烘焙和糖果等行业，从而改善质地、稳定性和整体产品质量。

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Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate

This study investigates the effects of thermal treatment and glutathione addition on soy protein isolate (SPI) before pepsin-driven hydrolysis to obtain desirable hydrolysis with a high yield of soluble protein and good foaming properties. Various properties of SPI hydrolysates were measured to understand the change of SPI molecular composition related to foaming properties. The results revealed that the combination of glutathione and 55 °C thermal treatment yielded the most favorable SPI hydrolysate, characterized by excellent foaming capability (191.3%) and stability (93.1%), attributed to the highest relative composition (50.2%) of 7S. With the treatment temperature increasing from 55 °C to 75 °C, the reduction of 7S and generation of small molecular weight peptides negatively affected the foaming properties of SPI hydrolysates. The application of glutathione as a modulator, alongside mild thermal treatment, optimizes SPI hydrolysates for applications needing improved foaming and interfacial properties to achieve desirable foaming capability and stability. The study's findings offer promising potential for improving food products and formulations requiring enhanced foaming properties, with applications in industries like bakery and confectionery, leading to better texture, stability, and overall product quality.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.