Luo Tingting, Fan Yuanhang, Fan Mengmeng, Li Ming, Qiu Zhendong, Du Qiuyan, Ma Chongxuan, Liu Chang, Peng Yuhan, Zhang Shuzhen, Liu Shanshan, Song Bo
Soybean Research Institute, Northeast Agricultural University, Harbin 150030, China.
Keshan Branch of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161000, China.
Foods. 2024 Oct 11;13(20):3236. doi: 10.3390/foods13203236.
The properties and applications of soybean protein isolates (SPIs) have been extensively investigated. In this study, we determined the optimal conditions for the preparation of the DND358 soybean protein isolate (DND358-SPI), assessed its physicochemical and functional properties, and investigated its potential applications in the food industry. According to the results, the highest extraction rate of DND358-SPI was observed when the pH was 9.5, the temperature was 55 °C, the duration was 80 min, and the material-to-liquid ratio was 1:20 (/). With regard to the functional properties, the water-holding capacity (WHC) and oil-binding capacity (OBC) of DND358-SPI were higher than those of other varieties, reaching 4.73% and 11.04%, respectively. In addition, the hardness, adhesiveness, chewiness, and resilience of DND358-SPI were higher than those of other varieties, reaching 159.27 g, 186.07 g, 6.78 mj, and 1.88, respectively. These findings indicate that DND358-SPI can reduce cholesterol levels and may be used to produce cholesterol-lowering food products.
大豆分离蛋白（SPIs）的性质和应用已得到广泛研究。在本研究中，我们确定了制备DND358大豆分离蛋白（DND358-SPI）的最佳条件，评估了其理化性质和功能特性，并研究了其在食品工业中的潜在应用。结果表明，当pH值为9.5、温度为55℃、时间为80分钟、料液比为1:20（/）时，DND358-SPI的提取率最高。在功能特性方面，DND358-SPI的持水能力（WHC）和结合油能力（OBC）高于其他品种，分别达到4.73%和11.04%。此外，DND358-SPI的硬度、粘附性、咀嚼性和弹性高于其他品种，分别达到159.27克、186.07克、6.78毫焦和1.88。这些发现表明，DND358-SPI可以降低胆固醇水平，并可用于生产降低胆固醇的食品。
