Li Gaolin, Tao Ran, Sun Yufeng, Wang Lili, Li Yurui, Fan Bei, Wang Fengzhong
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Foods. 2024 Feb 28;13(5):738. doi: 10.3390/foods13050738.
Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.
凝胶化作为大豆分离蛋白（SPI）的一种重要功能特性，可以通过食品制造中的一些绿色技术得到改善，包括超声、超高压和微波处理。本研究探讨了SPI提取过程中的碱溶步骤结合超声处理对蛋白质特性的影响。制备了转谷氨酰胺酶（TGase）诱导的改性SPI凝胶，以研究超声对凝胶特性的影响，包括结构、强度、持水能力和流变学特性。此外，还分析了传统SPI超声改性与当前改性方法之间的差异。结果表明，超声辅助提取法可使提取率从24.68%显著提高到42.25%。此外，经转谷氨酰胺酶（TGase）诱导的SPI凝胶的超声辅助改性在机械性能方面表现出显著改善，如质地、持水能力和流变学特性。特别是，在400 W超声强度下提取180 s的SPI在凝胶特性方面表现出最佳的综合性能。与传统超声方法相比，我们的方法有效地使凝胶结构均匀化，增强了机械性能，同时降低了能耗和成本。这些研究结果为食品制造中高凝胶化SPI的生产提供了见解。
