Abstract
The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network.
Highlights
Soy protein isolate (SPI), widely known for its diverse functionalities and health benefits, is commonly utilized in the food industry
The purpose of this study is to provide insights formation of acid-induced Soybean soluble polysaccharide (SSPS)-soybean protein isolate (SPI) tofu-type gels
The purpose of this study is to provide insights into the effect of SSPS on the formation of GDL-induced SPI gels at a molecular level by correlating into the effect of SSPS on the formation of GDL-induced SPI gels at a molecular level by correlating with the molecular interactions and the textural and microstructural properties
Summary
Soy protein isolate (SPI), widely known for its diverse functionalities and health benefits, is commonly utilized in the food industry. The gelation is one of the most important functional properties of soybean protein in food [1]. After thermal denaturation, unfolding, and molecular aggregation, soybean proteins were cross-linked to form a three-dimensional network gel [2]. It is valuable to study the effects of other ingredients and treatment conditions on the production of protein-based products. Soybean soluble polysaccharide (SSPS), a type of acidic polysaccharide that can be extracted from soy residue (okara), is composed of a main backbone involving long rhamnogalacturonan, branched by β-1,4-galactan, α-1,3 or 1,5-arabinan chains, and short homogalacturonan (Figure 1) [6]. When an aqueous system containing protein and polysaccharide is thermally treated and cooled, phase
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