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Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate
Author(s) -
He Mingyu,
Li Lijia,
Wu Changling,
Zheng Li,
Jiang Lianzhou,
Huang YuYang,
Teng Fei,
Li Yang
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15688
Subject(s) - acylation , chemistry , soy protein , glycation , succinic anhydride , solubility , fourier transform infrared spectroscopy , emulsion , chromatography , scanning electron microscope , succinylation , pea protein , lysine , organic chemistry , chemical engineering , food science , biochemistry , materials science , amino acid , receptor , engineering , catalysis , composite material
This study examined the effects of different sequential treatments of dextran glycation and succinic anhydride acylation on the structure and physicochemical properties of soy protein isolate (SPI). The tested properties included electrophoresis (SDS‐PAGE), Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, surface hydrophobicity ( H 0 ), free sulfhydryl (‐SH), solubility, interfacial properties, rheological properties, and scanning electron microscope (SEM). The results show that the two treatments significantly improved the structure and functional characteristics of the SPI. The order of the methods had an important effect on the SPI. The lowest H 0 (231.76 ± 11.92), the highest free ‐SH content (3.09 ± 0.09 µmol/g), and the highest solubility at pH = 7 (77 ± 3.97%) were obtained when the acylation treatment was followed by the glycation treatment. Emulsification, emulsion stability, foaming, and foam stability were also the highest. Glycation and acylation caused the viscosity coefficient ( k ) of the SPI solution to decrease compared with SPI alone, but the flow index ( n ) value increased, and the sum G ' value of the conjugate system decreased as gel time increased. SEM showed that its microstructure has changed significantly. Therefore, this research provided an effective method for improving the functional characteristics of SPI and had potential industrial application prospects. Practical Application Glycation and acylation of soybean protein isolate improved the chemical modification method of protein, improved the functional properties of soybean protein, widened its application in food and materials, and provided a new idea for the further development and utilization of soybean protein.