Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein

Abstract

Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI’s secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI’s structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.

From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein

“…Specimens were processed following the protocol of Hu et al( Hu et al, 2023 ). Briefly, the prepared MP gels were cut into cuboids (0.5 cm × 0.4 cm × 0.3 cm), fixed with 2.5 % glutaraldehyde by volume for 2 d, and subsequently washed 3 times with phosphate buffer (pH 7.2) for 20 min.…”

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

“…By controlling the degree of glycosylation, the structure of HSPI-SOS conjugate can be altered, thereby enhancing the physical and chemical properties and stability of the gel. Hu et al (2023) evaluated the effects of different industrial modification methods (heat (H), alkali (A), glycosylation (G), and oxidation (O)) on the structure and gel properties of SPI. The study found that the four industrial modification methods did not affect the subunit composition of SPI.…”

“…Hu et al. (2023) evaluated the effects of different industrial modification methods (heat (H), alkali (A), glycosylation (G), and oxidation (O)) on the structure and gel properties of SPI. The study found that the four industrial modification methods did not affect the subunit composition of SPI.…”