Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction

Chu, Zhaonan; Zhang, Qiyun; Li, Xiaohui; Xue, Bin; Sun, Tao; Xie, Jing

doi:10.1007/s11130-023-01092-4

Cited by 2 publications

(1 citation statement)

References 33 publications

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“…This alteration affects the number of hydrophilic groups, resulting in a change in solubility (Zhang, Li et al, 2019). Chu et al (2023) prepared an SPI glycosylation product modified by β-glucan from oats and studied the structures and properties. The results showed that after the glycosylation of β-glucan, the secondary structure of SPI becomes looser.…”

Section: Solubilitymentioning

confidence: 99%

Effect of glycosylation modification on structure and properties of soy protein isolate: A review

Chen,

Zhang,

Chen

et al. 2024

Journal of Food Science

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Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.

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Section: Solubilitymentioning

confidence: 99%