Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions

Plant-based proteins have evolved into a sustainable and health-conscious dietary option that consumers prioritize. However, plant proteins, especially globulins, typically exhibit poor functional properties due to their limited molecular flexibility and rigid conformation. In this study, we devised an enzyme-free approach to enhance the functional properties of soybean glycinin (11S). Under high-temperature (121 degrees C) and acidic conditions (pH 3.0), we modified soybean glycinin via hydrothermal treatment, primarily targeting selective breakdown at the aspartyl site. The obtained glycinin hydrolysates (11SH) formed micellar nanoparticles in solution and exhibited excellent foaming capacity, achieving up to a 600% overrun, surpassing that of egg white and albumins (typically 400-500%). And we successfully prepared gel-like foams using glycinin hydrolysates, demonstrating high viscoelasticity and uniform microstructure. Furthermore, the surface properties of glycinin hydrolysates could be further enhanced with the addition of NaCl. This study proposed an effective hydrothermal treatment to enhance the foaming capacity of soybean glycinin, and the resulting gel-like foams with high viscoelasticity and rigidity hold promising commercial application prospects.