Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
Zhaodong Hu, Yi-Chang Wang, Zihan Ma, Tianfu Cheng, Zengwang Guo, Linyi Zhou +1 more
Foods
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I<sub>850/830</sub> ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
industrial modification methods alter secondary structure and disulfide bond conformation content of SPI
“However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content.”
addition of H-SPI, A-SPI, G-SPI, and O-SPI components improve properties of the gel
“Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel.”
industrial modification methods do not influence subunit composition of SPI
“The study found that four industrial modifications did not influence the subunit composition of SPI.”