Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Li, Xingfei; Chen, Liyang; Hua, Yufei; Chen, Yeming; Kong, Xiangzhen; Zhang, Caimeng

doi:10.1016/j.foodhyd.2020.105846

Cited by 63 publications

(31 citation statements)

References 27 publications

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“…The changes in the particle size of SPF 90 and SPF 100 were relatively small as compared to other SPFs while additional heating was applied. Besides, the results presented in this paper are aligned with previous studies, which have demonstrated that SPI with pre-denaturation degree (PDD) of 22.28% and 86.11% had higher G ′ than the native SPI (PDD 0%) and the completely pre-denatured SPI (PDD 100%) during gel formation process, and the formed gel was denser with more uniform gel networks (Li et al, 2020). Moreover, practically, researchers have reported that separate denaturation of 7S and 11S by two-step heating significantly increased the tofu's apparent Young's modulus and breaking strength during tofu production (Liu & Chang, 2007;Liu, Chang, Li, & TeTatsumi, 2004;Lu, Lu, Yin, Cheng, & Li, 2010).…”

Section: Discussionsupporting

confidence: 90%

Isochoric moisture heating as a tool to control the functionality of soy protein

Kyriakopoulou

Rahmani

et al. 2021

LWT

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In this study, we investigated the effect of isochoric moisture heating on the functionalities of simply fractionated soy protein. Soy protein-rich fractions (SPFs) were produced through a simplified wet fractionation process, in which the defatting and intensive washing steps were omitted. After a neutralization step, the protein-rich dispersions were heated up to various temperatures ranging from 60 to 100 • C and subsequently freeze-dried. It was found that the denaturation level, the water holding capacity and the viscosity of SPFs increased as the processing temperature rose, whereas the solubility of SPFs decreased. Additionally, among the different conditions, an intermediate heating temperature of 70 • C resulted in SPFs having a gel network with the highest elasticity. Overall, isochoric moisture heating coupled to simplified fractionation can be used to precisely control the functionality of soy protein ingredients with mild heating conditions. This work provides insights on the production of ingredients with desired functionality for novel soy-based applications like soy meat analogues.

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Section: Discussionsupporting

confidence: 90%

Isochoric moisture heating as a tool to control the functionality of soy protein

Kyriakopoulou

Rahmani

et al. 2021

LWT

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“…As the reaction progressed, the substrate decreased and the reaction speed gradually slowed down. At the same time the long time heating may lead to several adverse effects such as the damage to some nutritional ingredients and the denaturation of protein [27] . Therefore, the optimal protein extraction conditions for enzyme treatment were enzyme amount, pH, enzymatic temperature, and enzymatic time of 1.0%, 10.0, 50 °C and 3 h, respectively.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties

Wang

Huang

et al. 2021

Ultrasonics Sonochemistry

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“…Soybean protein is a representative plant protein and plays a decisive role in a variety of food systems: (1) increase protein content and maintain amino acid content; (2) provide beneficial physiological components; and (3) provide good processing properties [ 1 ]. In the processing properties, more and more concerns are focused on the gelation of soy protein, which not only has a positive effect on the texture of food, but also improves the sensory and flavor by providing the spatial three-dimensional (3D) network structure for preserving food ingredients [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.

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Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Cited by 63 publications

References 27 publications

Isochoric moisture heating as a tool to control the functionality of soy protein

Isochoric moisture heating as a tool to control the functionality of soy protein

Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

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