The effectiveness of using amyloid fibrillation to improve the functional qualities of soy protein had drawn growing attention. However, the relationship between protein subunits and the structural polymorphism of soy protein-derived amyloid fibrils (SAFs) was not yet completely understood. In this study, soy protein subunits were hydrolyzed to different degrees according to the different action sites of different proteases (Pepsin, Papain and Alcalase). The impact of subunits on the amyloid fibrillation of soy protein was investigated through various techniques including atomic force microscopy, thioflavin T fluorescence, 1-anililo-naphthalene-8-sulfonate, and Fourier transform infrared spectrometer. The findings showed that the α and α’ subunits were associated with the formation of fibril branch chains. The degree of hydrolysis of β subunits was found to be proportional to the number of fibrils. The presence of the 11S component was identified as a necessary condition for the formation of long-rigid fibrils. Furthermore, enzymatic hydrolysis unfolded the protein structure, exposing hydrophobic groups, loosening the protein structure, and altering the proportion of parallel and antiparallel β-sheet structures. This promoted the formation of amyloid fibrils and accelerated the development of stable SAFs gel. This study advances the knowledge of the function of subunits in amyloid fibrillation.
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