State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China.
Molecules. 2023 Nov 7;28(22):7465. doi: 10.3390/molecules28227465.
To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.
为了确定用于组织化植物蛋白加工的理想大豆分离蛋白，研究了不同大豆分离蛋白对组织化植物蛋白组成的影响。选择了三种不同类型的大豆分离蛋白，并分析了它们的功能特性（持水力（WHC）、乳化特性、起泡特性）、氨基酸含量和蛋白质二级结构。然后，使用相同的配方将大豆分离蛋白挤出生产组织化植物蛋白，并测定其质构特性、组织化程度、微观结构、游离巯基（游离 SH）和二硫键（S-S）含量。最后，进行了相关分析，以检查大豆分离蛋白和组织化植物蛋白之间的联系。经过相关分析，影响组织化植物蛋白质构特性的大豆分离蛋白功能特性如下：乳化特性影响组织化植物蛋白的硬度、粘性、弹性、胶粘性和咀嚼性；起泡特性影响组织化植物蛋白的胶粘性、咀嚼性和组织化程度。此外，包括苏氨酸（Thr）、蛋氨酸（Met）和精氨酸（Arg）在内的 16 种氨基酸影响组织化植物蛋白，主要涉及粘性、弹性和游离 SH。二级结构（α-螺旋、无规卷曲）对组织化植物蛋白的影响分别是组织化程度、回弹性和内聚性。因此，选择具有更好乳化和起泡特性的大豆分离蛋白为加工组织化植物蛋白提供了更合适的方法。
