State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Moganshan Institute ZJUT, Kangqian District, Deqing 313200, China.
Food Res Int. 2024 Sep;192:114681. doi: 10.1016/j.foodres.2024.114681. Epub 2024 Jun 27.
This study was conducted to formulate a conjugate of soy protein isolate (SPI) and peach gum (PG) with improved functional properties, interacting at mass ratios of 1:1, 1:2, 1:3, 2:1, and 2:3 by Maillard reaction via wet heating method. Conjugation efficiency was confirmed by grafting degree (DG) and browning index (BI). Results indicated that DG increased with increasing concentration of PG, and decreased with increasing pH, whereas no remarkable change was observed with increasing reaction time. The conjugates were optimized at a ratio of 1:3. SDS-PAGE confirmed conjugate formation, Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) verified conjugate secondary structural changes, and scanning electron microscopy (SEM) indicated significant overall structural changes. The functional properties, solubility, emulsifying stability, water holding, foaming, and antioxidant activity were significantly improved. This study revealed the wet heating method as an effective approach to improve the functional properties of soy protein.
本研究通过湿热处理法，以 1:1、1:2、1:3、2:1 和 2:3 的质量比将大豆分离蛋白（SPI）和桃胶（PG）进行美拉德反应，制备功能特性得到改善的共轭物。通过接枝度（DG）和褐变指数（BI）确认共轭效率。结果表明，DG 随 PG 浓度的增加而增加，随 pH 值的增加而降低，而随反应时间的增加没有明显变化。在 1:3 的比例下进行优化。SDS-PAGE 证实了共轭物的形成，傅里叶变换红外光谱（FTIR）和圆二色性（CD）验证了共轭物二级结构的变化，扫描电子显微镜（SEM）表明整体结构发生了显著变化。功能特性、溶解度、乳化稳定性、持水性、起泡性和抗氧化活性均得到显著提高。本研究揭示了湿热处理法是一种有效提高大豆蛋白功能特性的方法。
