pH shifting;
heating;
soy protein isolate;
protein structure;
gel textural property;
FUNCTIONAL-PROPERTIES;
INDUCED GELATION;
SOYBEAN PROTEIN;
MICROBIAL TRANSGLUTAMINASE;
EMULSIFYING PROPERTIES;
MYOFIBRILLAR PROTEIN;
THERMAL AGGREGATION;
FOAMING PROPERTIES;
BETA-CONGLYCININ;
GLYCININ;
D O I:
10.1021/acs.jafc.5b01331
中图分类号:
S [农业科学];
学科分类号:
09 ;
摘要:
Changes in the structural and gel textural properties were investigated in soy protein isolate (SPI) that was subjected to extreme acid pH shifting and mild heating processes. The SPI was incubated up to 5 h in pH 1.5, solutions at room temperature or in a heated water bath (50 or 60 degrees C) to lead to protein structural unfolding, followed by refolding at pH 7:0 for 1 h. The combination of pH-shifting and heating treatments resulted in drastic increases in the SPI gel penetration force (p < 005). These treatments also significantly enforced the conversion of sulphydryl groups into disulfides, increased the particle size. and hydrophobicity values, reduced the protein solubility (p < 0.05), and strengthened the disulfide-mediated aggregation of SPI. The intrinsic fluorescence spectroscopy results indicated structural unravelling when protein was subjected to acidic pH-shifting in combination with heating processes. The slight loss of secondary structure was observed by circular dichroism. These results suggested that pH-shifting combined with heating treatments provide great potential for the production of functionality-improved SPI, with the improved gelling property highly related to changes in the protein structure and hydrophobic aggregation.
机构:
UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADAUNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADA
BEVERIDGE, T
;
TOMA, SJ
论文数: 0引用数: 0
h-index: 0
机构:
UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADAUNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADA
TOMA, SJ
;
NAKAI, S
论文数: 0引用数: 0
h-index: 0
机构:
UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADAUNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADA
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Chen, Nannan
;
Zhao, Mouming
论文数: 0引用数: 0
h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Zhao, Mouming
;
Sun, Weizheng
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h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Sun, Weizheng
;
Ren, Jiaoyan
论文数: 0引用数: 0
h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Ren, Jiaoyan
;
Cui, Chun
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h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
机构:
UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADAUNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADA
BEVERIDGE, T
;
TOMA, SJ
论文数: 0引用数: 0
h-index: 0
机构:
UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADAUNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADA
TOMA, SJ
;
NAKAI, S
论文数: 0引用数: 0
h-index: 0
机构:
UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADAUNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER 8, BRITISH COLUMBI, CANADA
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Chen, Nannan
;
Zhao, Mouming
论文数: 0引用数: 0
h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Zhao, Mouming
;
Sun, Weizheng
论文数: 0引用数: 0
h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Sun, Weizheng
;
Ren, Jiaoyan
论文数: 0引用数: 0
h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
Ren, Jiaoyan
;
Cui, Chun
论文数: 0引用数: 0
h-index: 0
机构:
S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R ChinaS China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China