Zhu Lijie, Li Yingyan, Li He, Zhao Dayun, Liu Xinqi, Shen Qian, Zhang Qi, Lv Qingyun, Liu Xiuying, Ding Wenping
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
Food Chem X. 2025 May 1;27:102500. doi: 10.1016/j.fochx.2025.102500. eCollection 2025 Apr.
Herein, a soybean protein isolate-soyasaponin (SPI-Ssa) composite system was constructed to mimic a complex, multifaceted soybean product system. This system was stabilized via the addition of high-methoxy pectin (HMP) and low-methoxy pectin (LMP), and the bitter taste of Ssa was modulated. HMP and LMP were compared using sensory evaluation and an electronic tongue assay, revealing that HMP was more effective in suppressing bitterness. Moreover, the interfacial properties and structural characteristics of the SPI-Ssa-HMP composite system were determined at different pH values, and the effect of composite coalescence on the adsorption of Ssa in acidic and neutral environments was investigated. The network structure formed between SPI and HMP was determined by differential scanning isothermal titration calorimetry and Fourier transform infrared spectroscopy. The formation of the network structure between SPI and HMP was more stable at pH 3.0, and the Tp value increased from 145.1 to 155.21 °C.
在此，构建了一种大豆分离蛋白-大豆皂苷（SPI-Ssa）复合体系，以模拟复杂、多面的大豆产品体系。通过添加高甲氧基果胶（HMP）和低甲氧基果胶（LMP）使该体系稳定，并调节了Ssa的苦味。使用感官评价和电子舌分析对HMP和LMP进行了比较，结果表明HMP在抑制苦味方面更有效。此外，还测定了SPI-Ssa-HMP复合体系在不同pH值下的界面性质和结构特征，并研究了复合聚结对Ssa在酸性和中性环境中吸附的影响。通过差示扫描等温滴定量热法和傅里叶变换红外光谱法确定了SPI和HMP之间形成的网络结构。SPI和HMP之间网络结构的形成在pH 3.0时更稳定，Tp值从145.1℃增加到155.21℃。
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