Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate

Abstract

This work investigated the effect of treatment of soy protein isolate (SPI) with basic amino acids (BAA) (l-Arginine, l-Histidine, and l-Lysine) at different concentrations prior to spray drying on the beany-flavor and functional properties. The results illustrated that the BAA prominently improved the solubility and emulsifying properties of SPI, and reduced the its release of beany-flavor compounds. Additionally, l-Arginine was more effective in increasing the solubility and emulsifying properties of the SPI than l-Histidine and l-Lysine. Notably, 0.3% l-Arginine improved the solubility, emulsifying activity index, emulsifying stability index of the SPI by 43.5%, 64.2% and 45.3% respectively. Through the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), the 0.3% BAA showed the better mitigation effect on the beany flavor of SPI among three addition concentrations. The increased ζ-potential showed that BAA enhanced the electrostatic repulsion of the SPI, facilitating its dissolution and formation of a more stable emulsion system. Surface hydrophobicity and fluorescence spectral results revealed that BAA enhance the exposure of hydrophobic groups, enhancing the stability of oil-water interface and promoting the interaction between beany-flavor compounds and SPI. These findings lay the theoretical groundwork for further research and application of soy protein.