Tian Tian, Teng Fei, Zhang Shuang, Qi Baokun, Wu Changling, Zhou Yan, Li Liang, Wang Zhongjiang, Li Yang
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
Foods. 2019 Nov 20;8(12):594. doi: 10.3390/foods8120594.
Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and demonstrated the relationship between structure and in vitro digestibility in simulated gastric fluid by means of Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Raman spectroscopy. It was found that the degree of hydrolysis (DH) of SPI increased and then decreased upon increasing exposure to heat. Different subunits of conglycinin were digested and degraded by pepsin. Heat treatment improved digestion characteristics that would reduce e the unnecessary loss of protein, offering potential for the efficient delivery of nutrients in nanoemulsions. These results could have significant relevance for research groups that are interested in the biological interactions and activity of functional SPI.
由于大豆分离蛋白（SPI）的低溶解度和乳化潜力，将其用作乳液中的包封材料并不常见。本研究的目的是通过热处理诱导的改性来改善SPI的这些特性。我们在各种加热条件下对SPI进行了改性，并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和拉曼光谱法证明了模拟胃液中结构与体外消化率之间的关系。结果发现，随着加热时间的增加，SPI的水解度（DH）先升高后降低。伴大豆球蛋白的不同亚基被胃蛋白酶消化和降解。热处理改善了消化特性，这将减少蛋白质的不必要损失，为纳米乳液中营养物质的高效递送提供了潜力。这些结果对于对功能性SPI的生物相互作用和活性感兴趣的研究小组可能具有重要意义。
