Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.

Effects of a novel slit divergent ultrasound (SDU) treatment on soybean protein isolate (SPI)-lentinan conjugates via Maillard reaction was investigated. Besides, the stability of emulsions prepared by SPI and SPI-lentinan conjugates (ultrasound and un-ultrasound) as emulsifiers was compared. The results showed that ultrasonic treatment (40 min) markedly increased the degree of grafting (26.48%) by 1.91 times comparing with traditional heating method (2 h, 13.89%). In addition, structural analysis showed that the conjugates obtained by SDU treatment changed the secondary structure and had higher surface hydrophobicity and fluorescence intensity than those obtained by traditional heating method. Apart from this, SDU treatment could significantly improve the functional properties (solubility, foaming, emulsifying capacity, thermal stability, and viscosity) of conjugates. Furthermore, the emulsions prepared by the SPI-lentinan conjugates (ultrasound) as emulsifiers possessed the highest stability against environmental stresses. Taken together, SDU-assisted heating could be an excellent method to improve the functional properties of conjugates.