Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Abstract

The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network.

Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode

“…This might explain the softer texture of WPEG produced by TFU pretreatment as shown by hardness analysis. The effect of gel microstructure on gel properties has been reported by other researchers [ 42 , 43 , 44 ], and our previous results [ 4 , 8 , 15 ] also confirmed that the homogenous and compact gel network was associated with better gel properties and storage modulus.…”

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin

“…Similar results were observed in studies where polysaccharides were added to soybean protein isolate and whey protein to form complex gels. 62,63 They attributed this phenomenon to the tight binding of protein and polysaccharide molecules through electrostatic attraction and hydrogen bonding and hydrophobic interaction. This result corroborates our judgment that TPS can be filled into the pores of the gelatin network through non-covalent interactions, making the originally porous and unevenly distributed gelatin network dense and uniform, thereby improving the gel properties.…”

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

“…The observed differences in the protein composition and disulfide bond formation in the konjac starch and SPI mixture may be due to the creation of new hydrogen bonds, which could cause protein dissociation or refolding. This may lead to the transformation of intramolecular disulfide bonds into intermolecular disulfide bonds [48]. Additionally, the growth in the relative quantity of the g-g-g form of G-SPI could result from covalent binding between some of the SPI and polysaccharide molecules, forming intramolecular disulfide bonds [49].…”