Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate
Zhaolei Ma, Lijia Li, Changling Wu, Yuyang Huang, Fei Teng, Yang Li
LWT
Abstract
This study aimed to investigate the effects of combined treatment of enzyme and ultrasound on the structure of soybean protein isolate (SPI) and the properties of SPI gel cross-linked with glutamine transaminase (TG). The papain-hydrolyzed SPI with hydrolysis degrees of about 0%, 0.1%, 0.5%, and 1.0% was treated with ultrasound (300 W, 20 min) to obtain different modified proteins. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis of SPI after combined treatment showed lower molecular weight, indicating dissociation of some subunits into smaller units. In addition, the protein structure extended, promoting the exposure of free sulfhydryl and hydrophobic groups. Compared with untreated SPI, the SPI gel prepared by the combined treatment formed a uniform and dense gel network, and its gel strength and water-holding capacity (WHC) significantly improved. The gel strength and WHC were higher in the SPI gel treated with a combination of ultrasound and enzyme than that treated with ultrasound or enzyme alone, exhibiting the synergistic effect of enzymatic and ultrasonic treatment. In conclusion, the combined treatment of enzyme and ultrasound might be an effective way of improving the structure and gel properties of SPI.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
combined treatment of enzyme and ultrasound dissociates subunits into smaller units
“The sodium dodecyl sulfate–polyacrylamide gel electrophoresis of SPI after combined treatment showed lower molecular weight, indicating dissociation of some subunits into smaller units”
combined treatment of enzyme and ultrasound exhibits synergistic effect on SPI gel properties
“The gel strength and WHC were higher in the SPI gel treated with a combination of ultrasound and enzyme than that treated with ultrasound or enzyme alone, exhibiting the synergistic effect of enzymati...”
combined treatment of enzyme and ultrasound forms a uniform and dense gel network in SPI gel
“the SPI gel prepared by the combined treatment formed a uniform and dense gel network”