Abstract
The functional and nutritional significance of soy protein (SP) makes it one of the best legume proteins but, its larger molecular size conformation with close-packed globular structure jeopardizes its hydration, gelation and nutritional properties. Therefore, the restructuring of SP was employed using ultrasound to evaluate its impact on hydration, gelation, thermal, in-vitro protein digestibility (IVPD) and structural attributes. Ultrasound significantly (P < 0.05) altered the water absorption capacity (g/g) and water solubility index (%) of SP. After ultrasound treatment (30% amplitude for 10 min), the sonicated SP exhibited least gel concentration at 11% as compared to 13% solids levels of raw SP and also showed significantly (P < 0.05) higher gel strength (56.5% more), IVPD (12.4% more) and highest endothermic Tpeak (107.90 °C). Optimized SP also imparted higher enthalpy (ΔH) which signified that it is more heat stable and can tolerate high heat processing conditions. The expression of new peaks during Fourier-transform infrared spectroscopy (FTIR) analysis also confirmed structural changes and validated the adequacy of restructuring of SP by ultrasound.
Published Version
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