Ma Yingying, Chen Fusheng, Lv Dingyang, Yao Fei, Lin Fengyan, Zhao Shuchao
College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
Food Laboratory of Zhongyuan, Luohe, China.
J Food Sci. 2025 Aug;90(8):e70459. doi: 10.1111/1750-3841.70459.
Plant-based protein products hold a crucial position in the food industry in response to the demand for sustainable development. The effects of pH-shifting, fibrillation treatment (SPF), and mild heating on the physicochemical characteristics, protein conformation, and gel properties of soy isolate protein (SPI) were studied. The result showed that pH-shifting induced a reduction of the smallest particle size from 323.18 to 156.21 nm and the largest total sulfhydryl from 78.56 to 98.45 µmol/g. Compared to the control, the viscosity increased and surface hydrophobicity decreased after modification treatments. Fourier transform infrared spectroscopy and intrinsic fluorescence spectroscopy suggested that the three modification methods significantly changed the secondary and tertiary structure of SPI. In addition, it was found that pH-shifting induced the gel to form a denser gel network structure with favorable gel strength (27.09 g), water holding capacity (98.65%), and thermostability, while SPF induced the gel network to form a loose structure. Thus, modification techniques, particularly pH-shifting, can be effectively employed to enhance the gel properties of SPI. PRACTICAL APPLICATIONS: SPI is highly favored in the food industry due to its nutritional value and sustainability. However, its solubility is low due to its compact structure, which limits its application in the food industry. Modifying proteins with different methods to improve their functional properties holds great significance for the development of plant-based gel foods. This provides valuable insights into optimizing the performance of SPI gel products and promoting the growth of the sustainable plant-based food sector.
基于植物的蛋白质产品在食品工业中占据关键地位，以响应可持续发展的需求。研究了pH值调节、纤维化处理（SPF）和温和加热对大豆分离蛋白（SPI）的物理化学特性、蛋白质构象和凝胶特性的影响。结果表明，pH值调节导致最小粒径从323.18纳米降至156.21纳米，最大总巯基从78.56微摩尔/克增至98.45微摩尔/克。与对照相比，改性处理后粘度增加，表面疏水性降低。傅里叶变换红外光谱和内源荧光光谱表明，这三种改性方法显著改变了SPI的二级和三级结构。此外，发现pH值调节促使凝胶形成具有良好凝胶强度（27.09克）、持水能力（98.65%）和热稳定性的更致密凝胶网络结构，而SPF促使凝胶网络形成疏松结构。因此，改性技术，尤其是pH值调节，可以有效地用于增强SPI的凝胶特性。实际应用：SPI因其营养价值和可持续性在食品工业中备受青睐。然而，由于其紧密结构，其溶解度较低，这限制了其在食品工业中的应用。用不同方法改性蛋白质以改善其功能特性对植物基凝胶食品的开发具有重要意义。这为优化SPI凝胶产品的性能和促进可持续植物基食品行业的发展提供了有价值的见解。
