Gelation and In Vitro Digestibility of Soybean Protein Isolate Treated by a Ternary System Containing Horseradish Peroxidase, Glucose Oxidase, and Glucose

Abstract

The aim of the present study was to investigate the potential application of a ternary system containing horseradish peroxidase, glucose oxidase, and glucose for the oxidative cross-linking of soybean protein isolate. Protein content, reaction temperature, and original pH were fixed at 30 g/L, 37°C, and 7.0, while suitable glucose, glucose oxidase, horseradish peroxidase addition, and reaction time selected from single factor trials for the one-step treatment were 0.1 mmol, 4.0 U, 200 U/g protein, and 3 h, respectively. In the two-step treatment, glucose, glucose oxidase, and horseradish peroxidase addition were the same, but a reaction time of 1 or 2 h was used for the glucose oxidase or horseradish peroxidase treatment. Two modified soybean protein isolates obtained by the one- and two-step treatment contained some protein polymers, had relative dityrosine content of 414 and 381, respectively, and showed lower in vitro digestibility and less free sulfhydryl than the control soybean protein isolate. During acidification induced by glucono-δ-lactone, the modified soybean protein isolates showed shorter gelation time (57 and 61 versus 72 min), lower loss tangent and gelation point temperature (52.9 and 53.2 versus 62.7°C) but higher final storage modulus than the control soybean protein isolate. The acidified gels prepared from the modified soybean protein isolates also exhibited enhanced hardness, springiness, cohesiveness, and chewiness, and finer microstructural features. The ternary system was capable of treating protein ingredients to improve their gelation properties.