Structural and Emulsifying Properties of Soybean Protein Isolate-Sodium Alginate Conjugates under High Hydrostatic Pressure

被引：8

作者：

Wang, Zihuan ^{[1
]}

Gong, Shaoying ^{[1
]}

Wang, Yucong ^{[1
]}

Liu, Danyi ^{[2
]}

Han, Jianchun ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] Heilongjiang Green Food Sci Res Inst, Harbin 150030, Peoples R China

来源：

FOODS | 2021年 / 10卷 / 11期

关键词：

high hydrostatic pressure; soybean protein isolate; sodium alginate; maillard reaction; emulsifying property; protein structure; soybean protein isolate-sodium alginate conjugates; MAILLARD REACTION; FUNCTIONAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; FENUGREEK GUM; IN-VITRO; FOOD; MODEL; IMPROVEMENT; STABILITY; DEXTRAN;

D O I：

10.3390/foods10112829

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soybean protein isolate (SPI) is a kind of plant derived protein with high nutritional value, but it is underutilized due to its structural limitations and poor functionalities. This study aimed to investigate the effects of high hydrostatic pressure (HHP) treatment on SPI and sodium alginate (SA) conjugates prepared through the Maillard reaction. The physicochemical properties of the conjugate synthesized under 200 MPa at 60 degrees C for 24 h (SPI-SA-200) were compared with those of the conjugate synthesized under atmospheric pressure (SPI-SA-0.1), SPI-SA mixture, and SPI. The HHP (200 MPa) significantly hindered the Maillard reaction. This effect was confirmed by performing SDS-PAGE. The alterations in the secondary structures, such as alpha-helices, were analyzed using circular dichroism spectroscopy and the fluorescence intensity was determined. Emulsifying activity and stability indices of SPI-SA-200 increased by 33.56% and 31.96% respectively in comparison with the SPI-SA-0.1 conjugate. Furthermore, reduced particle sizes (356.18 nm), enhanced zeta potential (-40.95 mV), and homogeneous droplet sizes were observed for the SPI-SA-200 emulsion. The present study details a practical method to prepare desirable emulsifiers for food processing by controlling the Maillard reaction and improving the functionality of SPI.

引用

页数：14