Effect of Glycan Contents on the Foaming Properties of Soy Protein

被引：0
作者：
Yuan X. [1 ,2 ]
Chunli S. [1 ,2 ]
Jian R. [1 ,2 ]
机构：
[1] College of Food and Bioengineering, Qiqihar University, Heilongjiang, Qiqihar
[2] Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Heilongjiang, Qiqihar
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 10期
关键词：
foaming property; Maillard reaction; maltodextrin; soy protien isolates (SPI); β-amylase;
D O I：
10.16429/j.1009-7848.2023.10.013
中图分类号：
学科分类号：
摘要：
The effects of glycan contents on foaming property and related induces of soy protein isolates (SPI) were invertigated. The glycated products were prepared by Maillard reaction, and the congauated saccharide chain of the modified SPI was then hydrolyzed byβ-amylase. The glycan contents of the modified products with 8.10, 4.88, 2.21 g/100 g SPI were obtained, and their foaming property and related induces were analyzed. SDS-PAGE analysis confirmed the glycated SPI were generated. Internal fluorescence spectrum analysis showed that the tertiary structure of prepared products became more flexible. Maillard reaction improved foaming ability and foam stability of SPI at pH 7.0. Relative overrun (foaming ability) of the modified SPI increased from 83.48% (SPI) to 132.63%. Meanwhile, foam stability of the modified SPI increased from 57.95% (SPI) to 71.56%. Glycan content was significantly affected the relative overrun (foaming ability) of SPI, and the evaluated values increased gradually with the increase of glycan contents. However glycan contents from 4.88 g/100 g to 8.10 g/100 g SPI showed no significantly effect on the foam stability of SPI. Correspondingly, the hydration particle size, the absolute value of Zeta potential, solubility and apparent viscosity of glycated products gradually decreased with the decrease of glycan contents. Detailed understanding of glycan contents effect can be explored for improving the functional properties of food protein. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：118 / 124
页数：6
相关论文
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