Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions

Li, Yue; Wan, Yangling; Mamu, Yasmeen; Liu, Xinran; Guo, Shuntang

doi:10.1016/j.foodhyd.2021.107274

Cited by 16 publications

(12 citation statements)

References 28 publications

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“…It has been recognized that HPP only affects the secondary bonds of proteins, especially hydrogen bonds and hydrophobic stacking, while thermal treatment can even cause the breakage of covalent bonds due to the high input energy [ 22 ]. Under the medium temperature treatment at 60 °C and slightly alkaline conditions (pH < 8.0), protein can be denatured, and even aggregation can be induced [ 35 ]. In conclusion, compared with HPP, the response of the secondary structure of α-La to thermal processing is more noticeable.…”

Section: Resultsmentioning

confidence: 99%

“…Compared with the control, the intensity of peak I of samples treated at 60 °C was significantly increased due to the aggregation. Moreover, the intensity of peak I significantly shifted from 227 nm to 870 nm, while peak II even disappeared under the condition of 80 °C/pH 8.0, which demonstrated the formation of large aggregates and even precipitates [ 35 ]. The change in particle size reflects the occurrence of protein unfolding or aggregation, which means that there were changes in the solvent accessibility of some amino acid residues, ultimately affecting the affinity and binding behavior with P3G.…”

Section: Resultsmentioning

confidence: 99%

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Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

et al. 2022

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In this study, high pressure processing (HPP) and thermal treatment were comparatively evaluated by examining their impacts on the binding behavior and interaction between α-lactalbumin (α-La) and pelargonium-3-glucoside (P3G) under pH values of 6.0, 7.4, and 8.0. The methods of circular dichroism spectroscopy, fluorescence quenching, dynamic light scattering, and molecular simulation were used to characterize the effects of processing-induced changes in protein structure, size distribution, binding site conformation, and residue charges on their binding characteristics between them. The results indicated that the thermal treatments significantly increased the quenching constants of the complex at pH 7.4/8.0 and 60/80 °C, as well as the accessible fraction of protein at pH 8.0/80 °C. Both HPP and thermal treatments increased the random coil content and showed limited effects on the α-helix and β-sheet contents of α-La and caused the aggregation of the complex to varying degrees. Molecular dynamic simulation and docking analyses revealed that the binding site of the complex did not change under different processing conditions, but the solvent-accessible surface area varied under different conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

et al. 2022

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“…( 2022 ) and Li, Wan, et al. ( 2022 ). The soymilk samples were evaluated in triplicate by each panelist.…”

Section: Methodsmentioning

confidence: 98%

“…The sensory evaluation (color, flavor, taste, and stability) of soymilk was conducted by trained panelists (10 females, 10 males, all in the ages ranging from 25 to 30 years) according to the methods described by Li, He, et al (2022) and Li, Wan, et al (2022). The soymilk samples were evaluated in triplicate by each panelist.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Fan,

Duan,

Huang

et al. 2023

Food Science & Nutrition

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This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 = .9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.

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“…Chen et al 11 confirmed that as the pH value increased from 5.8 to 7.0, the weight-average molar mass and hydrodynamic radius of SPs dropped. Li et al 27 also discovered that when the pH of the soy milk was increased from 6.6 to 7.4, the particle size reduced considerably. In conclusion, it is envisaged that by combining preheating and an alkaline pH, it might be possible to produce SPs with appropriate thermal stability by taking advantage of both the colloidal size reduction at alkaline pH and the protein denaturation and rearrangement caused by preheating.…”

Section: Introductionmentioning

confidence: 98%

Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH

et al. 2022

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Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions

Cited by 16 publications

References 28 publications

Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Ultra-thermostable soy protein particles prepared by combining preheating treatment with slightly alkaline pH

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