Soy Protein Research Articles

Evaluating the potential of soy protein isolate /alginate hydrogel as polyphenolic liposome carrier during gastrointestinal tract: A case study on sumac extract

Sumac seed is one of the best sources of polyphenolic compounds and natural antioxidants. This study was conducted to protect the polyphenolic compounds of sumac extract. For this purpose, the chemical composition of sumac extract (SE) was identified using LC-MS technique. Then sumac extract was trapped in liposomal structures and physicochemical properties were evaluated. The results showed that the size and specific surface areas of the liposomes influenced the entrapment efficiency of SE. The zeta potential of liposomes containing SE indicated stability between bioactive substances and liposome bilayers. In the next step, three ratios of soy protein isolate-alginate hydrogel (P1A3, P1A1, and P3A1) were applied to cover the liposome-SE. Furthermore, the flow behavior, surface morphological analysis, texture, and release of phenolic compounds from soy protein isolate-alginate hydrogels containing SE were investigated. Quantitative data showed variations in particle size, sphericity, and loading efficiency according to the SPI to ALG ratio. Fourier-transform infrared spectroscopy confirmed the interactions between the components at a molecular level. This study provided valuable insights into the design and optimization of drug delivery systems and functional food ingredients, highlighting the complexities involved in the controlled release of bioactive substances.

Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI

High-moisture (HM) extrusion is the dominant industrial process to create structured plant-based protein products that can be used for animal-free meat alternatives. Yet, the underlying mechanisms, such as phase separation, that govern structure formation in plant-protein extrudates, are still poorly understood. Current hypotheses require experimental data in order to be verified, but measurement techniques able to quantify phase-separated anisotropic protein extrudates are lacking, or have yet to be validated. In this study, Low-Field Time Domain (LF TD)-NMR and High-Field (HF) MRI techniques have been employed to unravel phase separation in HM extrudates of soy proteins. Results show that swelling with water enhances the 1H NMR/MRI signal-to-noise ratio in the measurements and unveils the presence of lamellar regions, while freeze-thawing enhances phase separation due to freeze concentration. Phase separation could be quantified by the observation of two distinct populations by LF TD-NMR T2 measurements. MRI images of dead-stop ribbon samples from HM extrusion revealed how the thickness of the aligned lamellar regions increases during passage of the protein melt through the cooling die. We conclude that TD-NMR can quantify phase separation, while spin-echo MRI can spatially resolve the lamellar structure conformation of HM extrudates. Thus, NMR and MRI are powerful techniques for non-invasively characterizing ex situ structure formation during HM extrusion, and for validating hypotheses on shear- and temperature-induced phase separation.

Soy protein β-conglycinin ameliorates pressure overload-induced heart failure by increasing short-chain fatty acid (SCFA)-producing gut microbiota and intestinal SCFAs

Soybeans and their ingredients have antioxidant and anti-inflammatory effects on cardiovascular diseases. β-Conglycinin (β-CG), a major constituent of soy proteins, is protective against obesity, hypertension, and chronic kidney disease, but its effects on heart failure remain to be elucidated. We tested the effects of β-CG on left ventricular (LV) remodeling in pressure overload-induced heart failure. A transverse aortic constriction (TAC)-induced pressure overload was applied to the heart in 7-week-old C57BL6 male mice that were treated with β-CG, GlcNAc, or sodium propionate. Gut microbiota was analyzed by 16S rRNA sequencing. Fecal short-chain fatty acids (SCFAs) were quantified by GC-MS. The effects of oral antibiotics were examined in β-CG-fed mice. β-CG ameliorated impaired cardiac contractions, cardiac hypertrophy, and myocardial fibrosis in TAC-operated mice. As β-CG is a highly glycosylated protein, we examined the effects of GlcNAc. GlcNAc had similar but less efficient effects on LV remodeling compared to β-CG. β-CG increased three major SCFA-producing intestinal bacteria, as well as fecal concentrations of SCFAs, in sham- and TAC-operated mice. Oral administration of antibiotics nullified the effects of β-CG in TAC-operated mice by markedly reducing SCFA-producing intestinal bacteria and fecal SCFAs. In contrast, oral administration of sodium propionate, one of SCFAs, ameliorated LV remodeling in TAC-operated mice to a similar extent as β-CG. β-CG was protective against TAC-induced LV remodeling, which was likely to be mediated by increased SCFA-producing gut microbiota and increased intestinal SCFAs. Modified β-CG and/or derivatives arising from β-CG are expected to be developed as prophylactic and/or therapeutic agents to ameliorate devastating symptoms in heart failure.

One-pot preparation of strong, tough, frost-resistant and recyclable organohydrogels via Hofmeister effect and its application for electronic devices

Conductive hydrogels have shown a great potential in the field of flexible electronics. However, it is difficult to combine high strength and high toughness in conductive hydrogels prepared by conventional methods, which limits their applications in various fields. In this work, we pioneered a facile and cost-effective strategy to prepare soy protein isolate/poly(vinyl alcohol) (SPI/PVA) conductive hydrogels with high strength, toughness, low-temperature resistance, and recyclability by introducing all the salts into the prescuor solution directly. To solve the problem of unable to directly introducing high concentration Na3Cit into the soy protein isolate/PVA solution, MgCl2 was used to alleviate the strong salting-out effect of Na3Cit. Thus the stable SPI/PVA/EG/MgCl2/Na3Cit complex solution was obtained and the SPI/PVA/EG/MgCl2/Na3Cit (SPEMS) organohydrogel was prepared by the freezing/thawing process. The optimum tensile strength of the SPEMS organohydrogel was 1.1±0.07 MPa, and the elongation at break was 701.3±23.67 %, respectively. Meanwhile, the ionic conductivity of the organohydrogel was as high as 1.7±0.01 S/m. Finally, the EG/H2O binary solvent system endowed the organohydrogel with excellent low-temperature resistance (freezing point of −19.4 °C). The strain sensors assembled with SPEMS organohydrogels were characterized by high sensitivity (GF = 3.2, strain range from 20 %-500 %) and long-term stability. The flexible all-solid-state supercapacitor assembled with SPEMS organohydrogel as the electrolyte and activated carbon as the electrodes has a high area specific capacitance (113.76 mF/cm2) and good cycling stability (capacitance retention of 81.62 % after 1,000 charging and discharging cycles) at room temperature.

Evaluation of the chemical looping gasification characteristics of kitchen waste using CuFe2O4 and NiFe2O4 as oxygen carriers

Chemical looping gasification (CLG) technology is promising for renewable energy, efficiently transforming biomass into high-quality syngas with minimal tar and pollutants. In this study, we examined the CLG characteristics of soy protein (SP), a model compound present in kitchen waste (KW), using two different oxygen carriers (OCs): Cu-Fe and Ni-Fe. The study revealed that enhancing the carbon conversion ratio (ηc) could be effectively achieved by increasing the oxygen equivalent coefficient (α) and the steam content. Consequently, the optimal gasification performance was attained when the Cu-Fe and Ni-Fe OCs were operated at the α values of 0.3 and 0.4, and steam contents of 30% and 40%, respectively. After ten cycles of chemical looping, both OCs retained their robust oxidation activity, ensuring that the ηc remained consistent throughout the ten cycles. Under optimized experimental conditions, the CLG characteristics of KW were successfully determined. Notably, the ηc of KW was substantially enhanced, doubling in comparison to previous levels. The Cu-Fe OC emerged as a more suitable candidate for the CLG of KW due to its lower cost and non-toxic nature. This study provides important theoretical support and practical insights for the harmless treatment and resource utilization of KW.

Preparation, Characterization and in Vitro Stability of Soy Protein Fibrils Ferrous Delivery System

Iron deficiency is considered widespread globally, and discovering ferrous ion delivery system with better stability is one of the keys to solving this problem. In this paper, a ferrous ion delivery system was prepared from soy isolate protein fibrils (SPNFs). The alterations in infrared spectrum and microstructure before and after loading were compared, and the ionic strength stability, freeze-thaw stability, and oxidative reaction activity of soy isolate protein fibrils loaded with ferrous iron (SPNFs-Fe) were analyzed, simulating the release kinetics of gastrointestinal digestion. The results demonstrated that SPNFs load ferrous ions with carboxyl, carbonyl, and amino groups. SPNFs-Fe had good ionic strength stability and excellent freeze-thaw stability and showed weak pro-oxidation activity. The release kinetics of SPNFs-Fe in simulated gastrointestinal digestion best fit the Ritger-Peppas model, which had a slow-release effect in simulated gastrointestinal digestion. The release of SPNFs-Fe in simulated gastric fluid belonged to Fick diffusion, while in simulated intestinal fluid it belonged to non-Fick diffusion. These results suggest that SPNFs-Fe is a promising ferrous delivery system as a supplementary source of iron.

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties

Soybean flour has received increasing attention because of its unique nutritional properties. However, potential allergies to soy protein limit its application. This study aims to investigate the impact of various concentrations of γ-aminobutyric acid (GABA) on the secondary structure, foaming properties, and antigenicity of soybean protein obtained from soybean flour under thermal sterilisation. GABA increased the content of α-helix, reduced β-turn and random coil in soybean protein. The results indicated that after heating treatment, the concentration of GABA significantly affects the spatial conformation of soybean protein isolates (SPI). When the concentration of GABA was 0.40% (w/v), the particle size, zeta potential, and surface hydrophobicity of the SPI were the lowest, whereas the disulfide bond content was the highest. Multi-spectral technologies indicated that adding 0.40% GABA could assemble the system in a relatively stable manner. Moreover, the rigid structure of the protein was destroyed. This structural change significantly reduced the foaming and allergy of the protein. Adding 0.40% GABA could reduce the β-conglycinin antigen concentration from 24.26 mg/mL to 4.43 mg/mL. This study provides new insights into the production of new low-allergenic soybean flour. Additionally, it offers an assurance for the safe consumption of soybeans by individuals with allergies.

Mechanism governing textural changes of low-moisture tofu induced by NaCl addition in soymilk

This study aimed to investigate the impact of NaCl (0 – 1 g/100 mL) on the textural properties of calcium-coagulated low-moisture tofu (LM-tofu) and explore the underlying mechanism governing the NaCl-induced changes of relevant properties. Increasing the NaCl level in soymilk led to higher yield (134.2 – 192.2 g/100 g soybean) of LM-tofu with higher water content (69.2 – 76.7%), reduced protein (11.3 – 16.3%) and lipid (6.87 – 9.22%) levels, and enhanced water binding capacity (WBC, 4.26 – 6.78 g H2O/g protein) and water holding capacity (WHC, 3.63 – 5.49 g H2O/g protein) of soy proteins. Although NaCl had a minor effect on the interactions between proteins and mobilized water or tightly bound water, it significantly improved the proteins' ability to bind loosely bound water due to electrostatic interactions between the charged groups of proteins and hydrated Cl- and Na+ ions. Moreover, the amounts of loosely bound water were highly correlated with both WBC and WHC of proteins (correlation coefficient: 0.999 and 0.995, respectively). The enhanced water binding capacity of proteins for loosely bound water due to an increased salt level resulted in LM-tofu with a less dense protein network structure, weaker strength and reduced deformation ability. This study provides insights for the development of high-calcium, soy protein-based foods to meet the growing demands for healthy and convenient plant-based snacks or meals.

Reusable soy protein derivative as sustainable adhesive

Reusable soy protein derivative as sustainable adhesive

Influence of Various Methods of Processing Soybeans on Protein Digestibility and Reduction of Nitrogen Deposits in the Natural Environment – A Review

Abstract Soybean meal (SBM) is a significant source of protein for poultry due to its high concentration of protein and amino acids profile. The primary objective of SBM processing is the reduction and deactivation of anti-nutritional factors (ANFs) to enhance nutrient digestibility. However, eliminating ANFs does not necessarily correlate with increased protein and amino acid content. Several processing methods, such as soaking, cooking, and commercial techniques, improve SBM protein digestibility. To sustain feeding qualities, soybeans must undergo heating to remove inherent chemicals that interfere with poultry digestion. However, both under and over-processing can impair meal digestibility. Extrusion heating significantly contributes to protein and starch digestibility while reducing certain ANFs. Thermomechanical and enzyme-assisted procedures reduce heat-resistant proteins more efficiently than extraction methods, producing soy protein concentrate (SPC) and fermentation. These techniques reduce ANFs in SBM, activating digestive enzymes and alleviating digestive tract pressure, leading to decreased endogenous protein deficits. Exogenous enzyme supplementation is a biotechnological approach for enhancing the nutritional content of SBM and certain other protein-rich products. However, different processing methods not only affect protein digestibility but also impact poultry production, gastrointestinal health, and the environment due to higher nitrogen excrement. Ammonia (NH3) emissions are a significant environmental concern in chicken farming, resulting from uric acid production during protein consumption. It has a negative impact on the environment and the health of birds/humans. This review investigates the impact of several processing techniques on the digestibility of SBM protein and the reduction of N2 regarding one health concept. Future research should focus on identifying optimal processing methods maximizing protein digestibility while minimizing environmental nitrogen impacts.

Environmental impacts of the filamentous fungi Paecilomyces variotii (PEKILO®) as a novel protein source in feeds for Atlantic salmon (Salmo salar)

The present study investigated environmental impacts associated with greenhouse gas (GHG) emission, economic Fish in Fish out ratio (eFIFO), waste outputs, and food-feed competition of feeding diets containing the filamentous fungus Paecilomyces variotii (PEKILO®) to Atlantic salmon (Salmo salar) pre-smolts. To achieve this, a feeding trial was conducted using four experimental diets. The control diet was based on fishmeal, soy protein concentrate, and wheat gluten meal. Diets 1, 2, and 3 were formulated so that P. variotii replaced 5, 10, and 20 % of the crude protein (CP) content of the control diet originating mainly from fishmeal, soy protein concentrate, and wheat gluten meal. Dietary inclusion of P. variotii affected simulated environmental indices such as GHG emission (P < 0.001); this index was P. variotii-dose-dependent, as illustrated by negative linear models (P < 0.001, adjusted R-squared = 0.96). Dietary inclusion of P. variotii was negatively correlated with eFIFO (P < 0.001, adjusted R-squared = 0.82). Dietary inclusion of P. variotii reduced food-competition feedstuff (FCF) in the diets (P < 0.001), as well as the amount of FCF to produce one kg of Atlantic salmon (P < 0.001). Relative to the control diet, solid nitrogen waste output, expressed as g kg−1 fish produced, was increased (P < 0.0001) in fish fed Diet 3. Conversely, linear decreases in solid phosphorous, magnesium and potassium (P < 0.0001) wastes expressed as g kg−1 fish produced were associated with increasing dietary inclusion of P. variotii. Likewise, linear decreases in dissolved nitrogen, magnesium, and potassium (P < 0.0001) wastes were observed with increasing replacement of the CP content of the control diet with P. variotii. Based on this assessment, P. variotii is a relevant alternative protein source with a low environmental footprint for use in Atlantic salmon feeds. Future novel feeds for Atlantic salmon should expand the use of alternative protein- and lipid-rich materials with a low ecological footprint that are produced according to a circular bioeconomy principle and utilize non-food-competing feedstuff (NFCF) such as P. variotii to move the industry toward sustainability.

Biopolymeric emulsions with added silicon as pork fat substitutes in the reformulation of healthy pâtés: Effect on technological, nutritional and sensory properties and on lipid digestibility after in vitro gastrointestinal digestion

Four different pork lard emulsions were elaborated in order to be used as pork backfat replacers in the reformulation of healthy pâtés: an emulsion stabilized with soy protein concentrate (SPC, E1), E1 with added silicon (Si) (E2), E1 with a mixture of methylcellulose (MC) and carboxymethylcellulose (CMC) (E3), and E3 with added Si (E4). These four emulsions were characterized in terms of texture, color and in vitro gastrointestinal digestion (GID) and were then used in the reformulation of four pork liver pâtés (PE1-PE4). These pâtés were compared to a control pâté elaborated with 100% pork backfat (PC). The technological, nutritional and sensory properties of the pâtés were assessed, along with lipid digestibility based on the content of free fatty acids (FFAs) released after in vitro GID. The reformulated pâtés had highly adequate physicochemical and sensory properties, comparable to those of the PC control. The addition of a mixture of MC/CMC and Si in the SPC-stabilized emulsion caused a slow down of in vitro GID and, consequently, lower lipid bioaccessibility (BA) of the main fatty acids when E3 and E4 were incorporated into the reformulated pâtés PE3 and PE4. Si BA was higher in the absence of cellulose ethers (14.6%) that in their presence (8.84%).

Biodegradable composites from poly(butylene adipate‐co‐terephthalate) with soybean protein isolate: Preparation, characterization, and performances

AbstractSoy protein isolate (SPI), a widely available and inexpensive natural polymer, can be used as a filler to reduce the cost of poly(butylene adipate‐co‐terephthalate) (PBAT) materials. To improve the compatibility between SPI and PBAT, a series of polycaprolactone‐based polyurethane prepolymers (PCLPUs) with different soft segment molecular weights were synthesized and used as compatibilizers to prepare SPI/PBAT composites. At the same time, the effect of PCLPU soft segment molecular weight on the properties of SPI/PBAT composites was studied. Structural, morphological, and property analyses were carried out on the composite materials; the results showed that PCLPU was an effective compatibilizer for SPI/PBAT composite materials. The –NCO group at its end forms a urethane bond with the hydroxyl group in SPI and PBAT. At the same time, the soft segment of PCLPU is physically crosslinked with PBAT to produce a dual physical and chemical effect. The lower the soft segment molecular weight of PCLPU added, the better the performance of the SPI/PBAT composite materials. This is observed because PCLPU with a lower soft segment molecular weight contains more –NCO functional groups, which can better achieve compatibilization between SPI and PBAT through chemical crosslinking. The addition of 5% PCLPU‐500 content to the SPI/PBAT composite material increased its tensile elongation, impact strength, and tensile strength by 867%, 264%, and 150%, respectively, compared with those of the SPI/PBAT composite material without a compatibilizer, achieving toughening and strengthening with good processability and biodegradability. This work provides a simple, effective solution for preparing high‐performance, green, and low‐cost biodegradable composite materials.Highlights PBAT composites were prepared using soy protein isolate (SPI) as filler. Different types of PCLPU exist as a reactive compatibilizer for PBAT and SPI. Polycaprolactone‐based polyurethane prepolymer significantly improves the interfacial compatibility of PBAT composites. SPI/PBAT film has good degradability and is a rich source of nitrogen.

Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs

This study investigated the effects of oil-in-water emulsions used as fat substitutes on the physicochemical properties of meatballs during frozen storage. Different formulations of fat replacers were prepared, including pork fat as the control (C), oil and water (OW), oil-in-water emulsion (E), emulsion with soy protein isolate (SE), emulsion with gluten (GE), and emulsion with soy protein isolate and gluten (SG). These fat substitutes were applied to a meatball paste. The samples were stored at −18 °C for 30 and 60 days, and their physicochemical properties were analyzed after thawing at 4 °C for 12 h. The SE formulation had the highest values for both water content and liquid holding capacity during frozen storage (P < 0.05). SE, GE, and SG showed significantly higher hardness, cohesiveness, springiness, gumminess, and chewiness than those of E during storage (P < 0.05). The vegetable protein addition treatments maintained a compact structure throughout storage. SE, GE, and SG prevented lipid and protein oxidation during frozen storage. These results demonstrated that SE, GE, and SG offer significant advantages in improving the freeze-thaw stability, liquid holding capacity, and oxidation stability of pork meatballs during long-term frozen storage. Therefore, our study suggest that plant-based protein emulsions can effectively replace animal fats while maintaining product quality, offering valuable implications for the meat processing industry.

Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules

A soy protein isolate (SPI) - sea buckthorn flavonoid emulsion was developed to study its effects on roasted lamb quality and heterocyclic amine (HAAs) precursors. The emulsion was stable with uniformly dispersed, well-encapsulated droplets averaging 0.1 to 10 μm. CLSM confirmed its good physical stability, small particle size, and uniform dispersion. FTIR the existence of hydrogen bond, hydrophobic interaction and physical adhesion between SPI and sea-buckthorn flavonoids. The emulsion improved lamb pellet texture by reducing chewiness and hardness, increasing adhesion, and decreasing browning. The emulsion-treated roasted mutton showed a 47.95–53.56 % increase in DPPH scavenging activity and MDA content reduction from 60.78 to 17.80 nmol/mg, indicating strong antioxidant activity and lipid oxidation inhibition. For both precursors and HAAs, there was a significant intensity of inhibition, where creatine decreased by about 44.91–68.34 %, glucose by 84.47 %–97.74 %, and the seven HAAs, Norharman, Harman, IQ, MeIQ, MeIQx, AαC, and PhIP, were inhibited by 79.64 %, respectively, 88.76 %, 65.07 %, 87.27 %, 96.16 %, 89.30 % and 49.44 %, respectively. This study aimed to develop a novel soy protein isolate-sea buckthorn flavonoid emulsion and evaluate its potential to improve roasted lamb quality while inhibiting the formation of harmful HAAs.

Diabetes and Dietary Proteins-Protein Supplement Intake

Diabetes is a growing global health issue, with diet playing a crucial role in prevention and management. Protein, an essential nutrient for growth, repair, and metabolism, can significantly influence diabetes risk and control. High-protein diets, especially those rich in animal proteins, have been linked to increased risk of type 2 diabetes, while plant-based proteins may offer protective benefits. Studies suggest that excessive animal protein intake, particularly from red and processed meats, can increase diabetes risk due to higher saturated fat content. Conversely, plant-based proteins, such as soy, tofu, and nuts, are associated with improved insulin sensitivity and reduced inflammation. Protein supplements—especially whey and soy proteins—are known to help maintain muscle mass and improve metabolic indicators. However, the evidence supporting these benefits remains limited, and excessive protein intake may increase risks of other negative effects, such as impaired kidney function. Therefore, caution is advised when using these supplements. A balanced approach that emphasizes plant-based proteins while moderating animal protein intake is recommended for diabetes prevention and management. Future research should focus on personalized dietary strategies for optimal health outcomes.

Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties

This study aims to develop low-fat emulsion gels by physically solidifying oil droplets using a combination of pectin, soy protein, and bovine gelatin, and to investigate the rheological properties of these emulsion gels. The emulsion gels were formulated with different combinations of these biopolymers [PSG30 (pectin + soy protein + gelatin + 30% oil), PS30 (pectin + soy protein + 30% oil), P30 (pectin + 30% oil), G30 (gelatin + 30% oil)] and compared with commercially available low-fat mayonnaise (DYM40, 40% oil), mayonnaise (TM80, 80% oil), and spreadable fat (SY59, 59% oil) samples. The consistency index (K, Pa.sn) of the emulsion gels ranged from 1.903 to 150.739 Pa.sn, with PSG30 and PS30 formulations exhibiting higher K values than the commercial samples. The highest structural recovery percentage was observed in the SY59 sample at 114.91%. Thermal stability tests demonstrated that PSG30 and PS30 maintained their viscosity and storage modulus (G') values over a wide temperature range. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed significant hydrogen bonding and cross-linking interactions between pectin, soy protein, and gelatin. Microstructural imaging showed that PSG30 had the most homogeneous structure, consistent with its superior rheological performance. Molecular docking analysis determined the binding energy between gelatin and pectin to be -6.40 kcal/mol. Interaction between pectin (Arg-522 residue) and soy protein (11S globulin TGT) was facilitated by salt bridge formation. The developed formulations of pectin, soy protein, and gelatin demonstrate potential for producing low-fat emulsion gels with acceptable texture and stability properties for various food applications.

Influence of metal-phenolic networks on the properties of soy protein isolates gels

In this study, epigallocatechin-3-gallate (EGCG) was preliminarily coordinated with three types of metal ions to form metal-phenolic networks (MPNs) solutions, which were introduced into soy protein isolate (SPI) solutions to prepare SPI-MPNs composite hydrogels. This study aims to compare the effects of different types and varying addition levels of MPNs on the structure and mechanical properties of SPI gels. Dynamic light scattering and XPS results show that MPNs increase particle sizes in the composite system, and hydrogen bonding between MPNs and SPI causes smaller SPI molecules to aggregate into larger protein clusters. Low-field nuclear magnetic resonance analysis indicates that SPI-MPNs composite gels retain more water, with the majority of the water being successfully immobilized within the gel network. Rheological and textural analysis results indicate that the presence of MPNs can form a more rigid structure, significantly enhancing the mechanical properties of the composite gels. The group of gels with the highest strength exhibited a G’ value that was 2.1 times higher than that of the SPI gels, indicating the formation of a more stable three-dimensional network structure. These findings have significant potential implications for the application of SPI-MPNs composite gels in the food industry.

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

ABSTRACTDry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air‐classification and commercial WF, comparing them with commercial soy protein concentrate. Functional properties of these ingredients were investigated, including overall solubility, protein solubility, water‐holding, oil‐holding, emulsifying, foaming and rheological properties. DF proteins exhibited higher protein solubility, higher emulsification and lighter colour, while WF proteins demonstrated higher water‐holding capacity. The pasting profiles varied significantly between the two processing methods, with DF proteins exhibiting lower pasting temperatures. However, the gels formed from DF and WF proteins exhibited similar abilities to withstand deformation and retain their structure. The findings highlight that the fractionation method significantly influences the functional properties of protein materials. Dry fractionation may produce materials with high solubility, offering significant potential in food applications.

A molecular genetic toolkit for the differential expression analysis of soybean β-conglycinin subunit genes

The majority of proteins in soybean seeds are storage ones, including β-conglycinin and glycinin, which are necessary for seed germination. At the same time, they are the most valuable soy proteins used in the food industry, since their subunit composition and proportion of total protein can affect the quality of the resulting food product. β-conglycinins are trimers with different composition of subunits which are designated as α', α, β and encoded by the CG-1, CG-3, and CG-4 genes, respectively. The PCR analysis employed a model soybean cultivar ‘Sentyabrinka’. A complementary DNA synthesized from the RNA isolated from seeds of the studied cultivar served as a template. The in silico created pairs of primers for CG-1, CG-3, and CG-4 gene transcripts were used. As the result of PCR and the analysis of the obtained electrophoregrams, optimal annealing temperatures of primers for the CG-1, CG-3 and CG-4 genes were selected, at which only the characteristic fragment was observed. Thus, a molecular genetic toolkit has been developed for a comprehensive study of the qualitative and quantitative composition of soybean protein and can be used for further analysis of differential expression of genes responsible for the synthesis of β-conglycinin subunits.