Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods.

Soybean Proteins Glycine max Plant Proteins Circular Dichroism Food Handling
Functional properties Modification method Soybean protein isolate Structure

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jan 2024
Historique:
received: 06 12 2022
revised: 12 08 2023
accepted: 17 08 2023
medline: 18 9 2023
pubmed: 1 9 2023
entrez: 31 8 2023
Statut: ppublish

Résumé

Soybean protein isolate (SPI) is an important plant protein in food processing; however, its spherical structure prevents the exposure of its hydrophobic residues and affects its functional properties. In this study, we elucidate the effects of deamidation, phosphorylation, and glycosylation on the structure (Fourier-transform infrared spectroscopy, circular dichroism, fluorescence, and scanning electron microscopy) and functional properties (solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI)) of SPI. The zeta potentials of the deamidated, phosphorylated, and glycosylated (DSPI, PSPI, and MSPI, respectively) samples decreased significantly (p < 0.05) relative to those of SPI. The functional properties of the modified SPI samples were improved, with MSPI-2 showing the best solubility (86.73 ± 0.34%), EAI (118.89 ± 0.73 m

Identifiants

DOI: 10.1016/j.foodchem.2023.137214 PMID: 37651782
pubmed: 37651782
pii: S0308-8146(23)01832-0
doi: 10.1016/j.foodchem.2023.137214
pii:
doi:

Substances chimiques

Soybean Proteins 0
Plant Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

137214

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Lu Han (L)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Jinlong Li (J)

College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Yitong Jiang (Y)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Keyang Lu (K)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Panpan Yang (P)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Lianzhou Jiang (L)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: jlzname@163.com.

Yang Li (Y)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Baokun Qi (B)

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: qibaokun22@163.com.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Protéines de soja › Changes in the structure and functional...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Changes in the structure and functional...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Dichroïsme circulaire › Changes in the structure and functional...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Changes in the structure and functional...