Abstract
Soybean protein isolate (SPI) is a kind of plant derived protein with high nutritional value, but it is underutilized due to its structural limitations and poor functionalities. This study aimed to investigate the effects of high hydrostatic pressure (HHP) treatment on SPI and sodium alginate (SA) conjugates prepared through the Maillard reaction. The physicochemical properties of the conjugate synthesized under 200 MPa at 60 °C for 24 h (SPI–SA–200) were compared with those of the conjugate synthesized under atmospheric pressure (SPI–SA–0.1), SPI-SA mixture, and SPI. The HHP (200 MPa) significantly hindered the Maillard reaction. This effect was confirmed by performing SDS-PAGE. The alterations in the secondary structures, such as α-helices, were analyzed using circular dichroism spectroscopy and the fluorescence intensity was determined. Emulsifying activity and stability indices of SPI-SA-200 increased by 33.56% and 31.96% respectively in comparison with the SPI–SA–0.1 conjugate. Furthermore, reduced particle sizes (356.18 nm), enhanced zeta potential (‒40.95 mV), and homogeneous droplet sizes were observed for the SPI-SA-200 emulsion. The present study details a practical method to prepare desirable emulsifiers for food processing by controlling the Maillard reaction and improving the functionality of SPI.
Highlights
Soybean protein isolate (SPI) is an abundant plant protein with a protein content of approximately 90% and a variety of essential amino acids that exhibit excellent functional properties and high nutritional content [1,2]
We demonstrated the effect of high hydrostatic pressure (HHP) treatment combined with the Maillard reaction on the structural and emulsifying properties of SPI
Intermediates, browning intensity, and Degree of Grafting (DG)% values revealed that HHP reduced the extent of the Maillard reaction
Summary
Soybean protein isolate (SPI) is an abundant plant protein with a protein content of approximately 90% and a variety of essential amino acids that exhibit excellent functional properties and high nutritional content [1,2]. The structure of SPI is so dense that the functional properties are poor and the emulsifying properties of SPI are significantly susceptible to the external environment, which can induce coalescence and creaming [7,8]. Polysaccharides are widely employed to enhance the emulsifying properties of protein emulsions, since they improve the interfacial and rheological properties by increasing the viscosity of the continuous phase [9]. Steric, and electrostatic properties, SA exhibits excellent characteristics in terms of emulsion formation and stabilization in aqueous solutions [10,11]
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